Gujarati Style Khuri Kitcheri

the Perfect Spiced One-Pot Lentil and Rice Dish – Gujarati style Khuri Kitcheri

Khuri Kitcheri is a common staple food eaten almost everyday in gujarart and can be whipped up within 15 – 20 mins

How to make the Perfect Spiced One-Pot Lentil and Rice Dish – Gujarati style Khuri Kitcheri Recipe. This is a very basic recipe on how to make Khuri Kitcheri. Each region may have different names and variations for this dish but the concept is still the same. You can adjust this recipe in many ways but this is the basic recipe I follow and it’s perfect for beginners. Made with simple ingredients from your pantry and assembled within minutes. Double the recipe up if you need to make larger quantities. Pair it up with achaar and spiced potatoes (keep an eye out for the recipe coming soon!.

Enjoy and do tag me if you tried this

Ingredients for Kitcheri (rice)

• 1/2 cup Toor / Alhar dal (oily) (soaked for 30 mins)
• 2 cups basmati rice (washed & soaked for 1 hour)
• 4 tbsp oil or ghee
• 2 cups of hot water
• 1/2 tsp turmeric powder (haldi)
• 2.5 tsp salt (adjust to taste)

How to make this

1. Saute above in 4 tbsp Ghee till onions turn light brown
2. Add 2 cups of hot water and bring to boil
3. Add daal,
4. Add 1/2 tsp haldi powder and 2 & 1/2 tsp salt (adjust to taste)
5. Let it boil till daal is half cooked (approx 10-15mins)
6. Add rice and 3 & 1/2 cups water (i added 3 cups as i still had some water in my pan – adjust depending on the type of rice used).
7. Let water evaporate until bubbles disappear from top
8. Cover with lid and cook on slow gas for 10-15 mins
9. Check to see if the rice are cooked.
10. Switch off the gas Fluff up with a fork and serve

Ingredients for Khuri (yellow yogurt curry)

• 2-3 tbsp Chickpea Flour (besan)
• 1/2 cup water
• 1 pot of yogurt 300g (beaten)
• 1 pot of water 300g
• 2 tsp Salt
• 1/2 tsp turmeric powder (haldi)
• 6-7 green chilli (finely cut)

How to make this

1. Dissolve 2 tbsp besan in 1/2 cup of water with no lumps
2. Add 1 pot (300g) of yogurt – bring to boil
3. Add 2 tsp salt (adjust to taste)
4. Add 1/2 tsp turmeric powder 6-7 finely chopped green chili (I used 1 cube of the frozen green chili paste I made)
5. Add 1 pot (300g) of water (mix well)
6. Stir till no lumps
7. Adjust consistency to your preference by adding more water
8. Bring to a boil then simmer on low gas for about 5 mins until you prefer the tarka.
9. In a separate pan, prepare tarka / bagaar (see below)

Ingredients for Tempering

• 2-4 tbsp oil or ghee
• 1 tsp Zeera Seeds
• 3 cloves garlic (finely chopped)
• 2 whole dry chillies (any style round or full)
• 5 -6 curry leaves
• 2 tsp green chilies (finely cut)
• freshly chopped Coriander (optional)

How to make this

1. Add approx 2 tbsp Ghee/ oil in a tempering pan
2. Fry finely chopped garlic,
3. 2 whole dry red chilies,
4. add a few curry leaves until light golden brown in color,
5. switch off the gas,
6. Add this to the khuri mixture,
7. Add freshly chopped Coriander leaves (optional)
8. Cover with a lid and let this infuse for a few minutes

Ingredients for Fried onions

• 2-4 tbsp ghee (I usually add extra ghee as this is not wasted and poured over the rice)
• 1 thinly sliced onions

How to make this

1. Heat ghee and fry onions until light golden brown *Remove from heat immediately as they will still continue to cook and darken in color.
2. Transfer to serving dish and serve on top of kjitcheri along with khuri and mixed achaar – yum!

Keep a look out for the “spicy potato” recipe which also accompanies and goes great with the Gujarati Khuri Kitcheri !

Watch the video below and leave a comment. Tag @Pinch0fSugar with your pictures.

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