Imagine a dish that combines the soul-warming comfort of perfectly cooked rice and lentils with a zesty, tangy salsa that dances on your taste buds. Kicharee isn't just a meal; it's a culinary journey through the vibrant landscapes of Indian cuisine. This simple yet extraordinary recipe promises to deliver a symphony of flavors that will transport you straight to the heart of traditional Indian cooking, all while being incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow lentils (moong dal)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- Salt to taste
- 4 cups water
- For Salsa:
- 1/2 cup tamarind paste
- 1/4 cup chopped cilantro
- 1 green chili, chopped
Instructions
- Begin by preparing all the ingredients. Rinse the basmati rice and split yellow lentils (moong dal) under cold water until the water runs clear. This helps remove excess starch and ensures a fluffy texture.
- Soak the rinsed rice and lentils together in a bowl of water for about 15 minutes. This step is optional but helps in reducing cooking time and enhances the texture.
- While the rice and lentils are soaking, prepare the salsa. In a mixing bowl, combine the tamarind paste, chopped cilantro, and chopped green chili. Mix well and set aside to allow the flavors to meld.
- In a large pot or pressure cooker, heat a tablespoon of oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the chopped onion to the pot and sauté until they become translucent and slightly golden, about 5-7 minutes.
- Stir in the chopped tomatoes and turmeric powder. Cook for another 5 minutes until the tomatoes soften and the mixture becomes aromatic.
- Drain the soaked rice and lentils, then add them to the pot. Stir well to combine with the onion and tomato mixture.
- Pour in 4 cups of water and add salt to taste. Bring the mixture to a boil.
- If using a pressure cooker, cover it and cook on high pressure for about 5-7 minutes. If using a regular pot, cover and simmer on low heat for about 20-25 minutes, or until the rice and lentils are fully cooked and the water is absorbed.
- Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.
- Fluff the kicharee with a fork before serving. Serve hot, garnished with additional cilantro if desired, alongside the tamarind salsa for a refreshing contrast.
Tips
- Rinsing is crucial: Always thoroughly rinse your rice and lentils to remove excess starch and ensure a fluffy texture.
- Soaking matters: While optional, soaking rice and lentils for 15 minutes can significantly reduce cooking time and improve overall texture.
- Spice it up: Feel free to adjust the spice level by adding more or less green chili in the salsa.
- Pressure cooker vs. pot: A pressure cooker will dramatically reduce cooking time, but a regular pot works just as well with a bit more patience.
- Let it rest: Always allow the kicharee to sit covered for 5 minutes after cooking to let the flavors meld and steam finish the cooking process.
- Garnish generously: Fresh cilantro can add a bright, fresh note to your final dish.
- Salsa preparation: Make the tamarind salsa ahead of time to allow flavors to develop and meld together.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
