Kedgeree
Vegetable Kedgeree is a filling and delicious rice and lentil dish that is great make in an Instant Pot. Top it with boiled eggs and Enjoy!!
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Ingredients
- 3 tablespoons Ghee or Unsalted butter, divided
- 3 cups Vegetables of choice
- 1 Bay leaf
- 4 Cloves
- 1 Medium Onion, thinly sliced
- 1½ teaspoons Curry Powder or Garam Masala
- 1 teaspoon Red Chili powder (adjust as per taste)
- ½ cup Red Lentils, rinsed and drained
- To taste Salt and Pepper
- 1 cup Basmati Rice
- 2¼ cups Water
- 2 tablespoons Cilantro or Parsley, chopped
- 4 Hard boiled Eggs, quartered (optional)
Instructions
Instant Pot Method:
- Select Saute on the Instant Pot and once hot, add 1 tablespoon ghee or butter. Add the veggies of choice and cook stirring, until they are crisp tender. Takes about 6~8 minutes.
- Remove the veggies from the Instant Pot into a medium size bowl and set aside.
- In the Instant Pot, add the remaining 2 tablespoons of ghee or butter and once it melts, add bay leaf and cloves, cook for 30 seconds. Add the onions and cook for 2~3 minutes or until they are translucent.
- Stir in the curry powder/ garam masala, chili powder, salt and pepper. Mix well.
- Add the rice and lentils along with the water. Press the Cancel button.
- Lock the lid and close the steam valve. Select Rice mode. This will automatically set the time for 12 minutes on low pressure.
- Once the Instant Pot timer sounds, let the pressure naturally release for 10 minutes, quick release the remainder.
- Open the lid and gently fluff the rice. Add the sautéed veggies, chopped cilantro or parsley and stir gently to combine. Serve hot topped with boiled eggs.
Stove Top Method:
- In a medium size saucepan, combine the lentils and bay leaf in a saucepan; cover with water and bring to a boil. Skim off any foam, reduce the heat and cook covered for 15~20 minutes or until tender. Drain any water that's left in the pan and discard the bay leaf.
- Meanwhile, cook rice. Place rice in a saucepan along with 2 cups of boiling water, cloves and salt. Cook, covered for 15~18 minutes, until all of the water is absorbed and the rice is tender. Discard the cloves.
- Melt ghee/ butter in a large saute pan, add the onions and cook till soft. Next add the vegetables and cook till crisp tender, about 6~8 minutes.
- Add curry powder, chili powder, salt and pepper. Cook for 1 minute. Stir in the cooked lentils and rice and gently mix to combine all the ingredients.
- Stir in cilantro or parsley and serve hot with the hard boiled eggs, if using.
Notes
- Any long grain rice variety will work in this kitchiri recipe. I recommend basmati rice for this fragrance and ability to hold its shape.
- Add your favorite vegetables. Here are few ideas:
- cabbage, carrot, green peas
- potato, green beans, carrot
- any color bell peppers, cauliflower
- any frozen mixed vegetable blend
- I do not like to overcook the veggies and that is why I cook them separately. But you can definitely cook everything together to make this a truly one pot meal.
- Store kedgeree leftovers, just the cooked rice and lentil portion, in an airtight container in the fridge for up to 2 days. You can also freeze it for up to 1 month. Warm it until heated through before serving. Do not freeze boiled eggs.
Nutrition
Calories: 527kcal | Carbohydrates: 73g | Protein: 20g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 215mg | Sodium: 147mg | Potassium: 685mg | Fiber: 14g | Sugar: 2g | Vitamin A: 7372IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 4mg
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