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Spiced Lentil Rice Casserole or Kitchari Casserole

This Baked Kitchari Casserole is made with a combination of rice, red lentils, and warming spices that help with digestion, and nourish your body. A baked version of Indian Lentil Rice Casserole that is simple and also great for meal prep! Glutenfree Nutfree Soyfree

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4
Calories: 221 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1/2 cup split red lentils ( masoor dal) or a mix of split red lentils and petite yellow lentils (moong dal)
  • 1/2 cup white Basmati rice
  • 2 bay leaves
  • 1-2 cups chopped vegetables such as cauliflower, carrots, peas, green beans, corn, bell peppers, zucchini, etc
  • 1/2- 1 cup frozen spinach thawed
  • 1 large tomato chopped
  • 1/2 teaspoon garlic powder
  • 1-2 tablespoons spices of choice, see notes for the spices that I usually use
  • 4 cups water 4 cups for porridgy khichdi, 3 cups for less moist like a rice dish
  • 3/4 teaspoon salt
  • cilantro and lemon juice for garnish

Instructions

    Cup of Yum
  1. Wash and drain your lentils and rice and set aside.
  2. 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.
  3. Then put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) . Cover with parchment and bake for 40-45 minutes.
  4. Check at the 35/37 minute mark to see if the lentils and rice are cooked through.
  5. 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.
  6. 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

  • To make this with brown rice, you would need to use a hardy lentils. Use the whole lentils, whole mung beans or whole brown lentils instead of the split version. soak the brown rice and lentils for 15 minutes in hot water.  Drain and use. Use 3 cups water instead of 4. bake for about 1 hour and 10 minutes. Check if the brown rice is done. Else continue to bake for another 10-15 mins.
  • Spices Used for the Khichdi
  • Other spice options: you can use 2 teaspoons Berbere or Cajun spice or madras curry powder or sambhar powder or chole masala.
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon fenugreek leaves (Kasoori methi)
  • 1 teaspoon paprika or kashmiri chili powder
  • 2 teaspoons curry powder or 1 teaspoon garam masala

Nutrition Information

Calories 221kcal (11%) Carbohydrates 43g (14%) Protein 11g (22%) Fat 1g (2%) Sodium 517mg (22%) Potassium 622mg (18%) Fiber 12g (48%) Sugar 2g (4%) Vitamin A 9444IU (189%) Vitamin C 13mg (14%) Calcium 137mg (14%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 221

% 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.