Ganga on Nostr: As you know, I am a sucker for a good kitchari. The best known kitchari dishes are ...
As you know, I am a sucker for a good kitchari. The best known kitchari dishes are made with rice and mung dal, but in fact it can be made with any grains and lentils cooked together. The version in the pic uses the delicious urad dal with some red rice.
As an aside, kitchari is often called risotto by some recipe writers/sharers. This is not accurate – kitchari might be closer to a congee even tho that also is not a great analogy. Differences include that risotto is perfectly cooked rice, just a little al dente, and kitchari often over-cooks the rice to form a gorgeous porridge-like texture. This is especially true in the South of India. In the North, it can be closer to a pilau or pilaf – still a long way from a risotto.
I used a Wild Red Rice (labelled Forbidden Rice in the supermarket), but red Basmati would be just as good, or a Keralite or Sri Lankan red rice. I have also made it with an equal ratio of Urad Dal, white rice and wild red rice. In a pinch, make it with any white rice in place of the red rice. The basic recipe is rice, urad dal, ginger, turmeric, spinach. Add a tadka of spices.
Keep in mind that urad dal has a great affinity for ghee and cumin seeds. Tomatoes also. Best to include these ingredients too - the first two in the tadka, the other with the rice and dal when cooking.
#FromTheArchives #FromTheKitchen #Vegetarian #Food #IndianFood
As an aside, kitchari is often called risotto by some recipe writers/sharers. This is not accurate – kitchari might be closer to a congee even tho that also is not a great analogy. Differences include that risotto is perfectly cooked rice, just a little al dente, and kitchari often over-cooks the rice to form a gorgeous porridge-like texture. This is especially true in the South of India. In the North, it can be closer to a pilau or pilaf – still a long way from a risotto.
I used a Wild Red Rice (labelled Forbidden Rice in the supermarket), but red Basmati would be just as good, or a Keralite or Sri Lankan red rice. I have also made it with an equal ratio of Urad Dal, white rice and wild red rice. In a pinch, make it with any white rice in place of the red rice. The basic recipe is rice, urad dal, ginger, turmeric, spinach. Add a tadka of spices.
Keep in mind that urad dal has a great affinity for ghee and cumin seeds. Tomatoes also. Best to include these ingredients too - the first two in the tadka, the other with the rice and dal when cooking.
#FromTheArchives #FromTheKitchen #Vegetarian #Food #IndianFood