Most likely your first question, on reading the blog post title, is what is kitcharee? Well it's one of our family's favourite dishes, it's super healthy, and it's Indian food that even kids will eat.

I learned to make kitcharee when I was in India visiting my godmother, who is a sadhu living in the foothills of the Himalayas. It took me a while to learn how to make kitcharee in India, because I wasn't allowed in the kitchen and the ladies cooking didn't  measure anything. My endless queries were met "just put a bit of this and a bit of that into the kitcharee". As you can imagine, the recipe was somewhat difficult to follow.

To make things easier on all of you, I have included actual measurements, step by step instructions, and cooking times for this recipe. 


1 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp tumeric

1/2 tsp curry powder

1/2 tsp chili powder (you can cut down on chili powder if you want it less spicy)

1 tsp salt

1 small onion

2-3 cloves garlic

1.5  cups red split lentils

1.5 cups rice 


You can add 2-3 diced carrots or potatoes if you'd like.


Fry the onion and garlic (you can substitute leeks if you don't like garlic and onions) in oil (I usually use coconut oil, but any other oil will do), then add the cumin and mustard seeds, next turmeric, curry and chili powder.


Fry until the turmeric changes colour. Next add the lentils and rice and fry for a few minutes (I often have to add more oil). Next add carrots or potatoes (if you want...  although not necessary).


 Then add 1/2 tsp of salt. Next add about 6-8 cups of water, turn on medium low heat and let cook for about 35-45 minutes.

Stir occasionally. The kitcharee will be done when most of the liquid is absorbed and the rice and lentils are soft. Keep an eye on the mixture, depending on how high the heat is you may need to add more water. Add 1/2 tsp of salt when the kitcharee is finished, or more depending on your taste! Enjoy!

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