How To Make Goan-style Vegetable Curry with Kitchari
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup basmati rice
- 1/2 cup yellow split moong dal
- 2 cups mixed vegetables (such as carrots, beans, peas)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves, for garnish
- Lemon wedges, for serving
Instructions
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Rinse the basmati rice and moong dal together. Soak in water for 15 minutes, then drain.
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Heat oil in a pressure cooker. Add mustard seeds and cumin seeds. Let them crackle.
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Add chopped onions, minced garlic, grated ginger, and green chilies. Saute until onions turn golden brown.
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Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
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Add the pureed tomatoes and cook until oil separates.
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Add the soaked rice, moong dal, mixed vegetables, and 4 cups of water. Close the pressure cooker lid and cook for 3-4 whistles.
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Let the pressure release naturally. Open the lid and gently fluff the kitchari with a fork.
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Garnish with fresh coriander leaves and serve hot with lemon wedges.
Nutrition
- Calories : 324kcal
- Total Fat : 3g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 12mg
- Total Carbohydrates : 63g
- Dietary Fiber : 9g
- Sugar : 4g
- Protein : 11g
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