Soft Kitchari

After 10 minutes, rinse the rice once more.

Empty the rice into a pot. Fill the pot with water. To the water, add in ½ tablespoon vegetable oil, salt to taste & 1 teaspoon turmeric powder. Mix & bring to a boil on medium heat.

Boil rice until soft but not mushy.

Drain rice & set aside. Usually the rice is halfway cooked & cooks in the dhall until soft but I find that when it cooks together for a long time, it begins to scorch & needs lot of time watching it as it cooks.

In another bowl, add in the yellow pea dhall.

Rinse a few times & fill with water. Allow to soak for 10 minutes. After soaking the dhall, pour out the water that it had been soaking in & empty the dhall into a pot. Fill with water.

Add 1 teaspoon turmeric powder & ½ tablespoon vegetable oil to the dhall.

Stir & bring the dhall to a boil. Cook until soft & creamy. Add water as needed if the dhall dries up.

Once the dhall is cooked, set aside.

Chop the tomatoes & set aside.

Chop the onion & set aside.

Mince or slice the garlic & set aside.

Use another pot & heat 2 tablespoons vegetable oil on medium heat. Add in the bay leaf, curry leaves, thyme, dried chilies (break in halves), cinnamon stick, garlic, 1 teaspoon turmeric powder & jeera (cumin) seeds.

Mix & simmer until onions are translucent.

Drop in the tomatoes.

Mix well & simmer for about 5-8 minutes until tomatoes are cooked.

Next, drop the cooked pea dhall into the pot of braised spices & mix well.

Allow the dhall to cook with the spices for about 5 minutes to infuse the flavour,

Next, add in a little dhania (coriander) & mix well.

Next, add the cooked rice into the pot of dhall.

Mix well & simmer for 5 minutes.

Add in the butter & salt to taste.

Mix & turn off the heat.

Serve the Soft Kitchari hot.

Serve this mouth-watering soft kitchari as is or with plain chutney or baked beans curry.