Kichari Lentil Patties
User Reviews
5
Kichari Lentil Patties
Description
The recipe begins by sautéing garlic, ginger, and onion in oil to build a flavorful foundation before adding uncooked red lentils, brown rice, and water. Simmering the mixture results in a thick, porridge-like consistency after cooking and resting. Meanwhile, cumin and mustard seeds are toasted in oil until they pop, unlocking their essential oils and nutty notes. Turmeric and black pepper enhance the warm, earthy spice profile. Finely chopped vegetables of choice are cooked briefly so they remain tender yet retain some texture.
Fresh cilantro and parsley are stirred into the cooled lentil and rice mixture, adding herbal freshness. The mixture is then cooled enough to handle before forming into individual patties, which are baked on a greased or lined sheet to prevent sticking. The resulting patties hold their shape with a gentle crumb and can be paired with various sauces for extra flavor and moisture.
This recipe adapts well to different vegetables depending on availability and preference, making it a customizable plant-based option. The patties offer a satisfying texture and are beneficial for meal prepping or serving as a main dish alternative.
Heating the spices in oil is a key step to intensify their flavor and ensure the patties are well-seasoned. Applying oil or lining the baking sheet prevents sticking and facilitates even cooking. The patties are excellent when accompanied by sauces like Sriracha, tamarind paste, vegan garlic sauce, or spicy peanut sauce for added complexity and moisture.
Ingredients
- 2 Tablespoons of oil divided
- 1 garlic chopped, clove
- 1 teaspoon ginger chopped, fresh
- ½ cup onion chopped
- 1 cup red lentils uncooked
- 1 cup brown rice basmati, long-grain, or short grain, uncooked
- 2 ½ cups of water
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- ½ teaspoon Turmeric
- ½ teaspoon black pepper
- 3 cups veggies of choice finely chopped: broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.
- ¼ cup cilantro chopped, fresh
- ¼ cup parsley chopped, fresh
- sriracha optional
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
- To maximize the flavor of the spices, toast them gently in oil until mustard seeds begin to pop but avoid burning.
- Greasing or lining your baking sheet will keep the lentil patties from sticking during baking.
- These patties pair well with sauces such as Sriracha, tamarind paste, vegan garlic sauce, or spicy peanut sauce for added flavor and moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12patties
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 27mg | 1% |
| Potassium | 308mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 2446IU | 49% |
| Vitamin C | 8mg | 9% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
