Khuri Kitcheri Gujarati Style
One pot lentil and rice dish
Ingredients
Kitcheri (lentil and rice )
- 1/2 cup Alhar / Toor dal (soaked for 30 mins)
- 2 cups Basmati rice (washed & soaked for 1 hour)
- 4 tbsp Oil or Ghee
- 3 Cloves Garlic
- 1 tsp Caraway Seeds (zeera Seeds)
- 1 stick Cinnamon stick
- 3-4 pieces Whole cloves
- 1 medium Onion (finely slices)
- 3-4 pieces Whole black peppercorns
Fried Onions in Ghee
- 4 tbsp Ghee or Oil
- 1 piece Onions (finely sliced)
Khuri (yellow yogurt curry)
- 2-3 tbsp Gram flour (besan)
- 1/2 cup water
- 300 g Yogurt (natural or bio)
- 300 g Water
- 2 tsp Salt
- 1/2 tsp Turmeric powder
- 6-7 pieces green chili (finely chopped)
Tempering for Khuri
- 2 tbsp Ghee/ oil (Ghee is better)
- 3 pieces Garlic (finely chopped)
- 2 whole dry red chilies (round or whole)
- 5-6 pieces Curry leaves (fresh or dried)
Instructions
Khuri
- Dissolve 2 tbsp gram flour (besan) in 1/2 cup of water with no lumps
- Add 1 pot (300g) of yogurt - bring to boil
- Add 2 tsp salt (adjust to taste)
- Add 1/2 tsp turmeric powder
- 6-7 finely chopped green chili (I used 1 cube of the frozen green chili paste I made)
- Add 1 pot (300g) of water (mix well) till no lumps
- Adjust consistency to your preference by adding more water
- Bring to a boil then simmer on low gas for about 5 mins until you prefer the tarka.
Tempering for Khuri
- Heat a tempering pan and add approx 2 tbsp Ghee/ oil
- Once the oil is heated, carefully add the finely chopped garlic, 2 whole dry red chilies, and a few curry leaves until light golden brown in color,
- Fry switch off the gas
- Add this to the khuri mixture
- Add freshly chopped Coriander leaves (optional)
- Cover with a lid and let this infuse for a few minutes
Kitcheri
- Add the Ghee and brown the onions till onions turn light brown
- Add 2 cups of hot water and bring to boil
- Add daal
- Add 1/2 tsp haldi powder2 & 1/2 tsp salt (adjust to taste)
- Let it boil till daal is half cooked (approx 10-15mins)
- 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).
- Let water evaporate until bubbles disappear from top
- Cover with lid and cook on slow gas for 10-15 mins
- Check to see if the rice are cooked.
- Switch off the gas
- Fluff up with a fork and serve with khuri and spiced potatos
Fried Onion in Ghee
- heat the ghee and fry the sliced onions until lightly brown