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A bit like savoury porridge, this gently spiced ancient Indian dish is based on rice and lentils

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    1596kj 379kcal
  • Fat
    Med 19%
  • Saturates
    Low 9%
  • Sugar
    Low 3%
  • Salt
    Med 10%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 100g Co-op basmati rice
  • 200g Co-op dried red split lentils
  • 4 tbsp Co-op olive oil
  • 5cm ginger, finely grated
  • ¼ tsp ground black pepper
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 3 tsp cumin seeds
  • 1.2 litres hot vegetable stock, made with 1 stock cube
  • 200g pack Co-op Tenderstem® broccoli, chopped
  • 25g pack coriander, roughly chopped
  • 1 red chilli, deseeded and finely chopped


  1. Rinse the rice and lentils in a sieve under cold water until the water runs clear, then set aside
  2. Heat half the oil in a frying pan and add the ginger, pepper, coriander, turmeric and 1 tsp of the cumin seeds
  3. Fry over a medium heat for 2 mins, stirring
  4. Add the rice, lentils and stock, bring to a boil, then cover and simmer for 25 mins, until smooth and creamy, stirring often
  5. Bring a small pan of water to the boil and add the broccoli
  6. Cook for 5 mins, drain, then stir through the kitchari, along with the chopped coriander
  7. Season to taste
  8. Heat the remaining oil in a small frying pan, add the rest of the cumin seeds and cook for 30 seconds
  9. Ladle the kitchari into bowls, drizzle over the cumin oil and scatter the red chilli on top to finish