4 hours 20 min

    I love to cook Indian food, because I am vegetarian and there are so many great vegetarian dishes. This is a version of kichiri with yellow lentils.

    5 people made this

    Serves: 6 

    • 215g yellow lentils (toor dal)
    • 1/2 teaspoon turmeric
    • 4 tablespoons vegetable oil
    • 5 whole cloves
    • 1 small cinnamon stick
    • seeds from 5 cardamom pots
    • 1 teaspoon ground coriander
    • 2 large onions, thinly sliced
    • 2 garlic cloves, finely chopped
    • 1 (3cm) piece peeled fresh ginger, finely grated
    • fresh or dried chilli, to taste
    • 4 curry leaves (optional)
    • 8 tomatoes from a tin, chopped
    • salt and pepper, to taste

    Prep:15min  ›  Cook:1hr5min  ›  Extra time:3hr soaking  ›  Ready in:4hr20min 

    1. Rinse the lentils and soak for 3 hours in cold water. Place lentils with the soaking water into a saucepan and add turmeric. Cover and cook over a medium-low heat for about 30 minutes, until soft. Drain, reserving the cooking water and set aside.
    2. Warm the oil in a heavy bottomed saucepan. Add the cloves, cinnamon, cardamom and coriander and cook and stir for 1 to 2 minutes until fragrant. Be careful not to burn the spices.
    3. Add onions and fry until golden brown. Stir frequently. Add garlic, ginger, chilli and curry leaves (optional) and fry for an additional 3 minutes. Add tomatoes, cover and simmer over a low heat for 15 minutes.
    4. Add the lentils with remaining cooking liquid and simmer for another 10 to 15 minutes. Add water, if the mixture is too dry. Season with salt and pepper to taste. Remove cinnamon stick, cloves and chilli before serving.

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