An unusual kitchari, oven cooked, slow cooked, or stove top.
Rediscovering a wonderful ceramic oven dish with lid, it was put to use cooking another kitchari, this time made with red rice. Most Indian and some Asian groceries will stock red rice. There are many varieties from India, Sri Lanka and Bali for example. Red rice is a very healthy rice – I have used Rosa Matta rice from Kerala in this recipe.
Surprisingly, the combination of urad and red rice in a kitchari dish has its origins in Korea, but I have made it more Indian than Korean. It is not a traditional Indian kitchari, but is very tasty, and can be cooked on the stove top, in the oven or in a slow cooker.
Similar recipes include Bhuna Kitchari with 5 Lentils, and Bengali Vegetable Kitchari.
Are you looking for Kitchari recipes? Browse them here. Have a look at our rice recipes and explore the Urad recipes. Our Indian recipes are here, and Indian Essentials here. Or browse all of our Early Autumn dishes.
Continue reading “Urad and Red Rice Kitchari | Khichuri”
A great, different kitchari
Kitchari is generally made with short grained rice and mung dal, cooked until they both collapse into a semi solid dish which is nourishing and tasty. Kitchari has been adopted globally as a healthy, quick dish, easy to digest and compatible with a lot of dietary requirements and fads.
Inside and outside of India, though, recipes vary dramatically from the original. Long grained Basmati is used rather than the more sticky short grain rices like Soma Masouri. This changes the nature of the dish to more like a pilaf. Kitchari can also have soupy or porridge-like consistencies. And they can be made with ingredients.
The genesis of this dish of cracked wheat and mung dal comes from the Kitchari approach, but seemingly breaking almost every rule for a common rice based Kitchari. This dish is more like a savoury gruel, a dal perhaps, or porridge. But as Kitchari literally means “mixture” or “mess”, we will let it pass. Of course, it can be made thicker as well, a staple in Gujarati households.
Cook this dish with beautiful, yellow split mung dal – overnight in the slow cooker is ideal, for a warming and nourishing breakfast.
Similar dishes include Moth Bean Kitchari.
We have a lot of kitchari recipes. You can browse them here. Explore our other rice dishes too. Read our Indian Essentials here.
Continue reading “Fada ni Khichdi | Cracked Wheat and Mung Kitchari”
A beautiful sweet dish for Pongal, or any time. Enjoy!
A great dish at any time, sweet, nourishing and comforting, and especially good for the South Indian Thai Pongal Festival and similar festivals in other parts of India, in January. A mixture of rice and mung dal sweetened with jaggery, it is a warming and comforting dish.
You might be looking for other Pongal recipes. There are sweet versions (sakkarai), and you might like to try the others: Sakkarai Pongal from Jaffna; Sakkarai Pongal with Milk and Sakkaria Pongal without Milk.
And there is a savoury version, called Ven Pongal. You can see that one here.
Or browse all of our Kitchadi recipes here, and our Rice recipes here. Have a look at all of our Indian dishes. You might like to take some time and browse all of our Mid Summer recipes.
Continue reading “Sweet Pongal | Sakkarai Pongal without Milk”
In Kitchen Diaries II, Nigel Slater begins his July 20 entry with “I am no kitchen pedant”. I totally agree with him, with a major exception.
In Kitchen Diaries II, Nigel Slater begins his July 20 entry with “I am no kitchen pedant”. I totally agree with him, with a major exception. It is about equating gorgeous and unique Indian dishes to well known non-Indian classic dishes where the resemblance is very fleeting indeed. I think it does Indian cuisine a disservice and creates very incorrect impressions of the diversity, precision and regional aspects of this amazing food.
It has to be conceded that describing Indian dishes to people outside of India is a challenge. How do you describe the wonderful dosa, a lentil-and-rice-flour based flat, pan or griddle cooked, carrier of hot and delicious fillings. How else to describe it than use “pancake” (or “crepe”), yet it is nowhere near an egg-and-wheat-flour based comfort food of many Western nations. Technically speaking, a dosa is a thin (but eggless) “cake” cooked in a pan. The problem lies with the widely accepted definition of a pancake as a breakfast, egg-based, pan-cooked dish often served with sugar, jam or other sweet toppings. You see the problem?
Continue reading “Indian Essentials: Why Kitchari is not Risotto | What is Kitchari and what is the difference?”
Kitchari is a healing, nourishing and comforting dish for any time of the year. It is particularly good if you are ill, or recovering. If you are under the weather or feeling fragile. If you are sensitive at the moment or going through difficult times. We have a dozen or more different Kitchari/Pongal recipes.
This recipe is a simple kitchari, perfect for lunches. It takes 5 minutes to prepare in the morning, you put it in a thermos, and 4 hours later lunch is ready. It uses a curry powder or paste for convenience and time saving, but you can use your favourite mix of kitchari spices if you prefer. Some suggestions are included, from an Ayurvedic perspective.
Continue reading “How to Make Kitchari in a Thermos”
Kitchari is such an essential part of Northern Indian cuisine. This is an aromatic and warming khichari, beautiful in its spicing. In Gujarati meals, khichari is served at the end of a meal. In other parts of India, like Bengal, it is often the centre-piece of the meal. This recipe is adapted from one in My Bombay Kitchen – it is the author’s mother’s recipe, so it has strong Gujarati influences.
Some North India uses long grain rices like basmati for kitchari. Inn these cases, the kitchari is light with separate rice grains. As you move south, short grained rices are used, like sona masoori, and the kitchari becomes denser with a buttery texture.
Serve this one with yoghurt curry and pickles – eggplant pickles, perhaps.
Continue reading “A Motherly Gujarati Kitchari”
The simplest, but awesomely flavoured, kitchari
Kitchari is a comforting, healthy and nutritious dish from the North of India. It has many variations, from simply spiced to heavily spiced. This is a recipe from the Parsi community of India. A simply spiced dish, it is flavoursome and delicious.
Kitchari is generally made from rice cooked with a dal; the dal is usually Mung Dal but it can vary. Kitchari can be made with long grain rice, in which case it is a loose dish, almost like a pilaf, or with a stickier short grain rice, resulting in a more dense, compact dish where the rice and dal have collapsed into each other. This recipe is best made with short grain rice, e.g. sona masori, but if you don’t have short grain rice to hand, it can be made with a longer grain rice. The texture will be different with longer grained rice – it does not collapse so much when cooked in kitchari – but the result will still be delicious and enjoyable.
You might like to browse the all of our Kitchari Recipes. Or have a look at our Indian Essentials series. Explore all of our Indian recipes here.
Continue reading “Indian Essentials: How to Cook a Simple Kitchari | Parsi Kitchari”
A dish loved throughout South India.
I have been involved in one of the most joyous activities for someone who loves cooking and loves Indian food – testing and proofing Indian Festival recipes for a publication soon to be released.. The publication will outline 15 Indian festivals and associated activities, including traditional foods that are cooked by families during the festival. The publications are aimed at Western audiences, and for media, ideal for when they want more information about Indian traditions. It will also be perfect for those who have lost touch with or are curious about the traditions of India and want more information.
I was involved in testing a number of dishes, including this one which did not make the final cut. Never mind, it is your gain! I hope to bring you the other dishes once the publication is released.
Really, there is nothing like Ven Pongal with hot sambar and some coconut chutney on the side. Add a cup of hot coffee and life is perfect.
There are all sorts of Rice+Mung Dal dishes in India. Try Bisibelebhath, Parsi Kitchari (a very simple kitchari) and Sakkarai Pongal.
Are you looking for Indian Rice recipes? Try Pepper Rice, South Indian Coconut Rice, Balinese Coconut Rice, Masala Lemon or Lime Rice, Tamarind Rice, and Urad Dal Garlic Rice.
Browse all of our Pongal recipes, all of our Kitchari recipes (there are many), and all of our Rice recipes here. Or be inspired by our Late Summer recipes.
For some reading, explore different kinds of rice, and the Difference between Kitchari and Risotto.
Continue reading “Ven Pongal | Savoury Pongal | South Indian Kitchari | Ghee Pongal”