Spiced Lentil Rice Casserole or Kitchari Casserole
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
4
-
Calories
221 kcal
-
Course
Main Course
-
Cuisine
Indian
Spiced Lentil Rice Casserole or Kitchari Casserole
Description
Spiced Lentil Rice Casserole or Kitchari Casserole is a baked dish featuring split red lentils, white Basmati rice, and mixed vegetables such as cauliflower, spinach, and tomato. Aromatic spices including garlic powder and various blends like curry powder or garam masala infuse the casserole with depth. Baking covered in the oven allows the lentils and rice to cook evenly, resulting in a soft, tender texture that can range from porridge-like to a drier rice dish depending on water used.
The casserole's flavor balances the earthiness of lentils and rice with fresh garnishes like chopped cilantro and a squeeze of lemon juice, which brightens the dish. It can be served as a main or a side, paired with raita, chutneys, or roasted vegetables for added variety.
For adjustments, the recipe notes that brown rice and whole lentils can be substituted with soak times and longer baking to ensure doneness. Different spice blends such as Berbere or Cajun seasoning can be used for alternative flavor profiles. Roasted vegetables or toasted nuts can be added as toppings to modify texture and taste.
Ingredients
- 1/2 cup split red lentils moong dal, aka masoor dal; or mix of split red and petite yellow lentils
- 1/2 cup white Basmati rice
- 2 bay leaf
- 1-2 cups cauliflower carrots, peas, green beans, corn, bell peppers, zucchini, etc, chopped
- 1/2- 1 cup spinach frozen, thawed
- 1 tomato large, chopped
- 1/2 teaspoon garlic powder
- 1-2 tablespoons Spices see notes for the spices that I usually use, of choice
- 4 cups water 4 cups for porridgy khichdi, 3 cups for less moist like a rice dish
- 3/4 teaspoon salt
- cilantro for garnish
- lemon juice for garnish
Instructions
- Wash and drain your lentils and rice and set aside.
- To a 9x11 inch or similar size baking dish, add the lentils and rice, the veggies, spinach, tomato, salt, spices, and water and mix well.
- Then put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) . Cover with parchment and bake for 40-45 minutes.
- Check at the 35/37 minute mark to see if the lentils and rice are cooked through.
- Remove the dish from the oven, fluff a bit, and garnish with some cilantro and lemon juice and serve. You can add roasted veggies or toasted nuts for garnish as well.
- You can top the dish with some non dairy yogurt or serve it with some raita and papadums , chutneys or achar(Indian pickle) or as a side with a curry.
Notes
- When using brown rice, soak it along with whole lentils for 15 minutes before baking, using less water and extending bake time to about 1 hour 10 minutes.
- Variations in spice blends allow flexibility in flavor, including options like Berbere, Cajun, or Madras curry powder.
- Adding roasted vegetables or toasted nuts as garnish can enhance texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Sodium | 517mg | 22% |
| Potassium | 622mg | 13% |
| Fiber | 12g | 48% |
| Sugar | 2g | 4% |
| Vitamin A | 9444IU | 189% |
| Vitamin C | 13mg | 14% |
| Calcium | 137mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
