Spiced Lentil Rice Casserole or Kitchari Casserole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A baked kitchari casserole of rice, red lentils, cauliflower, and spinach seasoned with warming Indian spices and bay leaf. It's nourishing, gently spiced, and great for meal prep or a simple weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 574mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 71mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 574MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.