Name: Lentil and rice kichari
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/4 cup red lentils; 1 1/4 cups water; 1 tsp ghee; 1/4 tsp ground turmeric; 1/2 tsp cumin seeds; 2 1/2 tsp ginger, grated; 3/4 tsp salt; 1 cup nonfat Greek yogurt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

478 calories

Protein: 39g; 33% of calories
Carbs: 65g; 55% of calories
Fat: 6g; 12% of calories

Instructions

Prep 10 min · Cook 25 min

In a small pot over medium heat, melt the ghee. Add the cumin seeds and cook for 1 minute until they sizzle and become fragrant. Add the grated ginger and turmeric, stirring for 30 seconds more.
Add the rice and lentils to the pot, stirring to coat with the spiced ghee. Pour in the water and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15 to 18 minutes until the water is absorbed and the lentils are soft. Done when tender and water is absorbed.
Turn off the heat and let the pot sit, covered, to rest for 5 minutes. Fluff the mixture gently with a fork. Spoon the kichari into a bowl and top with the Greek yogurt and cilantro.

Nutrition

Ingredients

Instructions

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