Fragrant basmati rice cooked into spiced, braised dhal with cumin, mustard seeds, curry leaves and garlic. A comforting, buttery one pot meal that feeds a crowd.
Ingredients
Rice
- 3 cups (600g) basmati rice
- 1 tbsp turmeric
- rough salt to taste
Braised Dhal
- 1/4 cup vegetable oil
- 1/2 tsp jeera seeds
- 1/2 tsp mustard seeds
- 1 onion
- 100g margarine
- 1 sprig curry leaves
- 5 dried red chillies
- 3 cloves garlic
- 1 tsp ginger and garlic
- 1 tsp turmeric
- 250g boiled dhal
- 1.5 litres boiling water
- rough salt to taste
Instructions
- Cook the basmati rice with the turmeric and a little rough salt for about 15 minutes. The rice should not be fully cooked at this stage, because it will finish cooking in the dhal. Drain off any excess water and set the rice aside.
- Heat the oil in a large pot over medium heat. Add the jeera seeds and mustard seeds and let them sizzle and pop for a few seconds. Then add the sliced onion and cook until translucent.
- Add the margarine, curry leaves, dried red chillies, garlic cloves, ginger and garlic, and turmeric. Stir for a minute until fragrant, then add the boiled dhal, 1 liter of boiling water and salt. Let it cook for a little while so the flavours come together.
- Add the part-cooked rice to the pot along with the remaining 500 milliliters of boiling water and stir gently. The rice will now absorb the liquid as it finishes cooking. Keep the heat low and avoid stirring too much, so the grains stay whole.
- Place the remaining margarine on top of the rice. Take the pot off the stove while there is still a little liquid left, because the rice will keep absorbing as it rests.
- Spoon the kitchari into bowls while it’s hot and top with a spoonful of my tomato chutney.
Notes
- Do not fully cook the rice first, as it finishes cooking in the dhal.
- Remove the pot from the heat while it is still moist, as the rice keeps absorbing liquid as it rests.
- Stir gently once the rice is added so the grains stay whole.
- Swap the margarine for ghee or butter for a richer flavour.
- Store in the fridge for up to 3 days or freeze for up to 2 months. Reheat with a splash of water (only if needed).