Spiced Lentil Rice Casserole or Kitchari Casserole
This Baked Kitchari Casserole is made with a combination of rice, red lentils, and warming spices that help with digestion, and nourish your body. A baked version of Indian Lentil Rice Casserole that is simple and also great for meal prep! Glutenfree Nutfree Soyfree
Servings: 4
Ingredients
- 1/2 cup split red lentils ( masoor dal) or a mix of split red lentils and petite yellow lentils (moong dal)
- 1/2 cup white basmati rice
- 2 bay leaves
- 1-2 cups chopped vegetables such as cauliflower, carrots, peas, green beans, corn, bell peppers, zucchini, etc
- 1/2- 1 cup frozen spinach thawed
- 1 large tomato chopped
- 1/2 teaspoon garlic powder
- 1-2 tablespoons spices of choice, see notes for the spices that I usually use
- 4 cups water 4 cups for porridgy khichdi, 3 cups for less moist like a rice dish
- 3/4 teaspoon salt
- cilantro and lemon juice for garnish
Instructions
- Wash and drain your lentils and rice and set aside.
- To a 9x11 inch or similar size baking dish, add the lentils and rice, the veggies, spinach, tomato, salt, spices, and water and mix well.
- Then put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) . Cover with parchment and bake for 40-45 minutes.
- Check at the 35/37 minute mark to see if the lentils and rice are cooked through.
- Remove the dish from the oven, fluff a bit, and garnish with some cilantro and lemon juice and serve. You can add roasted veggies or toasted nuts for garnish as well.
- You can top the dish with some non dairy yogurt or serve it with some raita and papadums , chutneys or achar(Indian pickle) or as a side with a curry.
Video
Notes
To make this with brown rice, you would need to use a hardy lentils. Use the whole lentils, whole mung beans or whole brown lentils instead of the split version. soak the brown rice and lentils for 15 minutes in hot water. Drain and use. Use 3 cups water instead of 4. bake for about 1 hour and 10 minutes. Check if the brown rice is done. Else continue to bake for another 10-15 mins.
Spices Used for the Khichdi
- 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
Nutrition
Calories: 221kcal | Carbohydrates: 43g | Protein: 11g | Fat: 1g | Sodium: 517mg | Potassium: 622mg | Fiber: 12g | Sugar: 2g | Vitamin A: 9444IU | Vitamin C: 13mg | Calcium: 137mg | Iron: 4mg