Khitcheri – Time For Some Detox

The problem with baking (well, ok, ONE of the problems) is leftovers; because when you have leftovers, you inevitably end up consuming them when you really should be consuming something else. Oatmeal for breakfast? Nah…

Lentils and Basmati Rice

That was the story of my Sunday after baking a coconut cake for a friend’s birthday on Saturday. It leftovers were just a little too awesome to resist so in an attempt to balance the scales (and just placate my own mental anguish) I decided on something much simpler and lighter for dinner.

Kitcheri is a simple dish, Indian in origin. It’s been attributed to having a cleansing effect on the body; something I felt I could use. Don’t expect to be bowled away by this dish. It’s flavor is mild and subtle. Enjoy it when you’re in the right mood.


1 cup green lentils; rinsed
3/4 cup brown basmati rice
3 tablespoons oil
1 teaspoons cumin seeds
1 onion; chopped
2 garlic cloves; minced
1/2 teaspoon ginger; minced
2 teaspoons coriander
4 cups stock (or water)
1/2 teaspoon turmeric
salt to taste
parsley as garnish (optional)

Soak the lentils and rice for 30 minutes.

Under medium heat, roast the cumin seeds with one tablespoons of oil for 20 seconds. Add the additional oil along with the onion, garlic, ginger and coriander. Sweat for 2-3 minutes. You should smell the ginger and the onions should begin to look translucent.

Add the water, turmeric, lentils and rice. Simmer for 20-25 minutes or until the rice is soft; adding salt to taste. Let sit for 5 minutes and serve with parsley as a garnish. Enjoy

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