Ready In50 min

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Kitchri is a popular South Asian savory porridge made with rice and lentils. The flavor adaptations for it are endless, and this version looks to kuku paka, an East African coconut milk-based curry, for inspiration — featuring the same aromatic curry base, warming ground spices and coconut milk to form the broth in which the rice and lentils cook. Since kitchri always includes lentils, it’s already a complete meal, but serving it with jammy eggs adds even more protein and also nods to kuku paka, since boiled eggs are often served in the curry. To cut the richness of this kitchri, any crunchy, spicy vegetables or fresh herbs will pair well as a garnish, especially when finished with a drizzle of tangy, salty yogurt.

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Yield:4 servings

For the kitchri

1 medium yellow onion, roughly chopped

1 Roma tomato, roughly chopped

1 serrano chile (optional), roughly chopped, deseeded if desired

4 garlic cloves

1 (1-inch) piece fresh ginger, peeled and roughly chopped

1 tablespoon ghee, coconut oil or neutral-tasting oil

Kosher salt (such as Diamond Crystal)

Black pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

1 (13½-ounce) can coconut milk

½ cup red lentils

½ cup uncooked jasmine or basmati rice

½ cup plain yogurt

Jammy eggs, halved

Optional toppings

Red onion, sliced into thin wedges

Persian or mini cucumber, sliced

Radish, thinly sliced

Chiles, thinly sliced

Mixed herbs, roughly chopped

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

47 grams carbs; 4 milligrams cholesterol; 446 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 19 grams saturated fat; 26 grams fat; 5 grams fiber; 604 milligrams sodium; 12 grams protein; 4 grams sugar

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

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Step 1

Start the kitchri: In a food processor, blender or mini chopper, combine onion, tomato, chile, garlic and ginger and process until smooth. 1.

Step 2

Heat a medium pot over medium-high. Add ghee, and once melted, swirl the pot to coat the bottom. Add the onion mixture and season with 2 ½ teaspoons of salt. Cook, stirring often, until the water has evaporated and the mixture is paste-like, about 10 minutes. 1.

Step 3

Add a few grinds of black pepper, the cumin, coriander and turmeric, and stir to combine before stirring in the coconut milk. Add 5 cups of water (you can fill up the empty coconut milk can three times), stir to combine and bring to a boil over high heat. 1.

Step 4

Meanwhile, add lentils and rice to a fine-mesh strainer and rinse under cold running water until the water runs mostly clear. Once the coconut mixture is boiling, add the lentils and rice, stir to combine and reduce the heat to medium to maintain a simmer. Cook, stirring occasionally, until the lentils and rice have completely broken down and absorbed most of the liquid, about 25 minutes. The texture should be similar to loose oatmeal and will thicken slightly as it cools. 1.

Step 5

Meanwhile, stir ½ teaspoon of salt into the yogurt. 1.

Step 6

Serve bowls of kitchri, topped with soft-boiled egg halves, a drizzle of salted yogurt, more black pepper and your desired toppings.

Tip

Kitchri can be prepared (without toppings) up to 3 days in advance and refrigerated. Reheat on the stovetop with water as needed to return to original consistency.

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