1cupof uncooked brown rice(basmati, long-grain, or short grain)
2 ½cupsof water
½teaspoonof cumin seeds
½teaspoonof mustard seeds
½teaspoonof turmeric
½teaspoonof black pepper
3cupsveggies of choicefinely chopped: broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.
¼cupof fresh cilantrochopped
¼cupof fresh parsleychopped
Srirachaoptional
Instructions
In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.
When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.
Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.
Notes
Heating the spices is an essential step in making kichari lentil patties. It warms the oils in the spices making them more fragrant and flavorful.
Don’t forget to oil or line your baking sheet to keep the baked lentil patties from sticking.