Kitchri Indian Moong Dal Basmati Rice
How to make traditional Kitchri. This easy healthy vegetarian Indian side dish recipe features rice, moong dal, cumin, garlic & fried onions.
Servings: 6
Calories: 351kcal
Equipment
- Sieve
- Mixing bowls
- Large Saucepan
- measuring cups
- measuring spoons
- French knife
- Wooden spoon or spatula
Ingredients
- 1 1/2 cups Moong Dal / Yellow Split Peas
- 1 1/4 cups Basmati Rice
- 1 tbsp Butter
- 1 tsp Canola Oil
- 1 tsp Cumin Seeds
- 1 Garlic Clove thinly sliced
- 1 Small Red Onion sliced into rings
- Kosher Salt + Black Pepper to taste
Instructions
- Mix the dal and rice together in a large sieve and rinse well, then put into a bowl and pour in enough water to cover. Soak together for at least 20 minutes.
- Drain the rice and dal, put into a large saucepan and pour in 1 cup of water or enough to cover the rice. Add salt, and bring to boil then reduce the heat and simmer until the dal and rice are cooked and and all the water has evaporated, about 10 minutes. The rice shouldn't be mushy and the dal should still have a bite. Take off the heat and set aside.
- Heat the butter and oil in a small frying pan over medium heat. When hot, add the cumin and fry for 30 seconds until it sputters. Add the garlic and fry until it is slightly crispy. Add the onion and fry for a further 2-3 minutes, or until the onion is soft. Season with salt and pepper.
- Pour the flavoured onion mixture over the rice and dal and stir well.
Nutrition
Calories: 351kcal | Carbohydrates: 64.6g | Protein: 15.3g | Fat: 3.6g | Saturated Fat: 1.5g | Cholesterol: 5mg | Sodium: 24mg | Potassium: 715mg | Fiber: 9.2g | Sugar: 4g | Calcium: 87mg | Iron: 4mg