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Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

yield: 4 total time: 55 minutes
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Ingredients

  • 1/2 cup red lentils split, masoor dal or a mix of split red lentils and petite yellow lentils, moong dal
  • 1/2 cup basmati rice white
  • 2 bay leaves
  • 2 cups vegetables chopped, such as cauliflower, carrots, peas, green beans, corn, bell peppers, zucchini, etc
  • 1 cup frozen spinach thawed
  • 1 large tomato chopped
  • 1/2 teaspoon garlic powder
  • 2 tablespoons spices choice, see notes for the spices that I usually use
  • 4 cups water
  • 3 cups rice
  • 3/4 teaspoon salt
  • cilantro optional
  • lemon juice optional
  • 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
  • basmati rice is what is traditionally used but you can make this with brown rice, see notes
  • lentils – I use red lentils or a mix of split red lentils, masoor dal and petite yellow lentils, moong dal, see pics
  • carrots
  • peas
  • green beans
  • corn
  • bell peppers
  • zucchini
  • veggies
  • frozen spinach
  • cauliflower
  • fresh tomatoes are a great-add as they lend this some moisture and flavor
  • coriander
  • cumin
  • cardamom
  • black pepper
  • cayenne
  • fenugreek leaves
  • paprika
  • chili powder
  • Garam Masala
  • spices
  • spices
  • bay leaves
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