Kitchree Recipes

Steps:

• Make the coconut-cilantro chutney: Place everything in a food processor or blender with 3 tablespoons cold water. Process to a paste. Chutney will keep in an airtight container in the refrigerator for up to 3 days, though it will lose its vibrant color.
• Make the kitchari: Rinse dal and rice in several changes of water until water runs clear. Drain and set aside.
• In a large pot, heat ghee over medium-high. Add cumin seeds, mustard seeds and fennel seeds and cook, stirring, until mustard seeds pop, 1 to 2 minutes. Add remaining spices and ginger and cook, stirring, until fragrant, 30 seconds. Add dal and rice mixture, 10 cups water, salt, and vegetables. Bring to a boil, then reduce heat and simmer partially covered, stirring occasionally, until most of the water is absorbed and the rice and vegetables are tender, about 1 hour. Serve with chutney.

Steps:

• Heat oil in a 3-quart pot and saute onions until golden.
• Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry.
• Add boiling water and seasonings.
• Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water.
• Adjust salt to taste and serve while hot accompanied with the naan.