Kitchri Risotto with Turmeric Infused Dal and Red Lentil
An easy 45-minute one pot meal that is something in between traditional risotto and kitchri, with turmeric infused dal, red lentils and brown rice dish with no added oil.
Prep Time5 minutesmins
Cook Time45 minutesmins
Total Time50 minutesmins
Course: Main Dish
Cuisine: Vegan
Keyword: kitchri recipe, risotto, vegan rice dish
Servings: 3- 4
Author: Teenuja Dahari - veganlovlie.com
Ingredients
1cupbrown rice
1cupchana dal
1/2cupred lentils
1teaspoonturmeric powder
1cubevegetable bouillon
4 - 5stemsfresh thyme
2carrots
1broccoli head
8 - 10fresh mushrooms
1teaspoonHimalayan pink saltor to taste
corianderfor garnish
Instructions
Rinse the rice, dal and lentils several times until water is clear. Place the grains, along with turmeric, bouillon cube and thyme in a deep cooking pot with 5 cups of water.
Cover and let cook on medium heat for about 30 minutes. You may need to occasionally uncover if water and froth is boiling over; in this case, just give it a good stir and position the lid so that it is partly uncovered. Also check the water level and add as required until rice and dal is soft.
Freezing tip: you may freeze a portion of this cooked rice, dal and lentils mix for later, then just defrost and add fresh vegetables for next time. A great time saver.)
While grains are cooking, prepare the vegetables. Dice the carrots, slice the mushrooms and cut the broccoli into small florets.
Add the vegetables to the rice pot. If most liquid have been absorbed add some more water to enable the vegetables to cook; since this is a risotto, we want it to be oozy.
Cover and cook for another 12 - 15 minutes until vegetables are soft or al dente (if you prefer them that way).
Turn off heat, garnish with fresh finely chopped coriander and serve.