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Kitchari, an Indian spiced legume and rice porridge, really is something special. This recipe changes it up a bit by forming it into patty form. Dressed with a bit of tamarind sauce or hot sauce, these Kitchari patties can be served as a snack, lunch, or dinner. Since it contains both rice and lentils (and a myriad of vegetables), it is in fact a very complete meal (and a complete protein)!

Kitchari Patties: Indian Spiced Red Lentils and Rice [Vegan]

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Serves

4-5

Ingredients You Need for Kitchari Patties: Indian Spiced Red Lentils and Rice [Vegan]

  • 1 clove garlic, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1/2 cup onion, chopped
  • 1 cup red lentils
  • 1 cup brown rice (basmati, long-grain, or short grain)
  • 2 1/2 cups water
  • 1 cup of each of 3 veggies of choice, finely chopped (broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons oil

How to Prepare Kitchari Patties: Indian Spiced Red Lentils and Rice [Vegan]

  1. In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and sauté 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 20-25 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover pot, turn off heat, and let rest. It will thicken a bit.
  2. When rice and lentils are done cooking, heat 1 tablespoon oil in a skillet and add cumin and mustard seeds. Heat on medium-low until mustard seeds begin to pop, usually 1-2 minutes. Do not let them burn. Add turmeric and black pepper to 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 cooling rice/lentil mixture.
  3. Preheat oven to 400°F and lightly oil baking sheet or line with parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay on sheet evenly spaced. Bake at 400°F for 10-15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with tamarind sauce, or condiment of choice. Sriracha would work well here.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1763 | Total Carbs: 308 g | Total Fat: 32 g | Total Protein: 68 g | Total Sodium: 85 g | Total Sugar: 19 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Renee Press

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Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as a way to bring the beauty of vegan, gluten-free cooking to life. Since 2013, she has provided the Seattle area with 100% vegan personal chef services, sharing her passion for tasty home-cooked meals with countless people around the region.

Comments

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  1. Hi, i am confused about the quantity of water since the recipe calls for 2.5c water and the rice and lentils absorbed it too quickly like in 10 minutes, thus i poured more double the requirement. And the patties cooked way too long and they were not so good. So how much water should i put since 2.5 c is too little and 5 c is too much?