Kitchiri

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* Exported from MasterCook *

 

Kitchiri

 

Recipe By :The Ultimate Vegetarian Cookbook - Roz Denny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup Indian masoor dhal or green lentils

1 garlic clove -- crushed

4 tablespoons vegetarian ghee or butter

2 tablespoons sunflower oil

1 1/4 cups easy-cook basmati rice

2 teaspoons ground coriander

2 teaspoons cumin seeds

2 cloves

3 cardamom pods

2 bay leaves

1 stick cinnamon

4 cups stock

2 tablespoons tomato paste

salt and ground black pepper

3 tablespoons fresh coriander or parsley -- chopped

 

Cover the dhal or lentils with boiling water and soak for 30 minutes. Drain and

boil in fresh water for 10 minutes. Drain once more and set aside.

Fry the onion and garlic in the ghee or butter and oil in a large saucepan for

about 5 minutes.

Add the rice, stir well to coat the grains in the ghee or butter and oil, then

stir in the spices. Cook gently for a minute or so.

Add the lentils, stock, tomato paste, and seasoning. Bring to a boil, then

cover and simmer for 20 minutes until the stock is absorbed and the lentils and

rice are just soft. Stir in the coriander or parsley and check the seasoning.

Remove the cinnamon stick and bay leaf.

 

 

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Per serving: 86 Calories (kcal); 8g Total Fat; (73% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 74mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0