Kitcharie originated in India as a basic Ayurvedic dish, medicinal in that it helps with digestion. Chef Poppy’s recipe encourages you to experiment with your herbs and spices as we did in cooking class, according to your specific tastes.
2 Tbsp ghee
1 onion, sliced
1” piece of ginger, diced
½ cup lentils or split mung beans
½ cup white basmati rice
Cherry tomatoes (roasted in 400 degree oven with olive oil and salt)
Cilantro, rough chop
1 tsp black mustard seeds
1 tsp fennel seeds
2 Tbsp turmeric
3 Tbsp cumin
1 Tbsp coriander
½ tsp cinnamon
¼ tsp cloves
about 5 cups of water
1. Sauté sliced onions with chopped ginger and black mustard seeds in ghee, about 10 minutes or until onions are soft
2. Add spices and sauté with onions and garlic
3. Add lentils (or mung beans) and rice. Sauté
4. Slowly add water a bit at a time. I watch the kitcherie as it cooks, slowly adding the water.
This will take about 45 minutes, maybe longer. Taste as you go to see if the rice is done. Add salt towards the end as the rice and beans will absorb the salt.
5. When done, add the roasted cherry tomatoes and chopped cilantro.
Copyright © 2017 Poppy de Garmo