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Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
VEGAN RICHA45Ingredients
55Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 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 tsp. garlic powder
- 2 Tbsp. spices (choice, see notes for the spices that I usually use)
- 4 cups water
- 3 cups rice
- 3/4 tsp. salt
- cilantro (optional)
- lemon juice (optional)
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. cardamom
- 1/2 tsp. black pepper
- 1/2 tsp. cayenne
- 1 tsp. fenugreek leaves (Kasoori methi)
- 1 tsp. paprika (or kashmiri chili powder)
- 2 tsp. 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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