Kichari Lentil Patties – plant-based on a budget

by admin

Have you ever heard of kichari? Transformed into red lentil patties, this Indian porridge is a tasty treat perfect for snacks and meals.

ready-made kichari lentil patties, layered with patties in the background

Vegan patties are a nice change from eating legumes in a bowl! While there’s definitely something appealing about a hearty, filling bowl of beans or lentils, it’s nice to switch things up.

You’ll love the Indian spices and flavors that add so much flavor to these crispy patties. If you love these vegan patties, then you might want to try these Red Lentil Patties with Amaranth and Black Bean Bulgur!

Why this recipe works

  • These vegan lentil patties contain both rice and lentils (and a variety of veggies), making them a very complete meal (and complete protein!)
  • Perfect for those days when the weather is a bit chillyand it feels good to eat something warm and grounding.
  • Delicious healthy lentil patties the whole family will love it!
  • A simple recipe this can be done in just a few steps.

What’s in this recipe

Made with simple ingredients that are mostly pantry sourced and available at most grocery stores. For the full list and amounts of each ingredient, see the recipe card at the bottom of the page.

Ingredients for kichari lentil patties measured against a white background
  • aromatics: Fresh garlic, ginger and onion layer are the first layer of flavor in kichari patties.
  • Red lenses: Gives kichari its mushy consistency. You will not get the same results with brown or green lentils. You can refer to this lens guide to learn more about the different types.
  • Brown rice: You can use any type of brown rice, including basmati, long grain, or short grain. Check out how to cook brown rice here!
  • Spices: Cumin, mustard seeds, turmeric and black pepper. Use whole seeds for best results. Don’t skip the black pepper either, as it greatly increases the bioavailability of turmeric!
  • Vegetables: Use what you like! Some ideas include finely chopped broccoli, cauliflower, mushrooms, potatoes, peas, carrots, or kale.
  • Herbs: Fresh coriander and parsley. In this article you will learn how to store your herbs properly!
  • Sriracha: To serve, but it’s totally optional if you don’t prefer heat!

How to make lentil patties

  • 1) Add to Place oil, garlic, ginger and onion in a saucepan and sauté over medium-high heat until lightly browned.
  • 2) Add the red lentils, rice and water to a boil. Cover with a lid, reduce the heat to low and cook until the rice and lentils are cooked through and have reached a mushy consistency, 25 to 35 minutes.
  • 3) Uncover the potturn off the heat and let it sit for 10 minutes, it will thicken a bit more as it stands.
  • 4) Heat a tablespoon of oil Heat in a pan and add the cumin and mustard seeds. Heat on medium until the mustard seeds start to pop, usually about 1 to 2 minutes. Don’t let them burn. Then add turmeric and black pepper to the oil and stir into the seeds.
  • 5) Add the chopped vegetables add to pan and cook over medium-high heat until tender and season with salt to taste.
  • 6) Add the fresh herbs and then mix the vegetable mixture with the cooling rice and lentil mixture.
  • 7) Preheat the oven to 400 degrees F and lightly oil the baking tray or line it with a silicone mat or baking paper.
  • 8th) When the mixture is cool enough Shape the kichari into small balls with your hands and place them evenly spaced on a sheet of paper.
Process shot of forming two patties on baking sheet
  • 9) Bake for 10 to 15 minutes golden brown and crispy on each side. They stay soft and delicious on the inside. Drizzle with a spice of choice like sriracha.

Expert tips and FAQs

  • heating the spices is an essential step in making kichari lentil pies. It warms the oils in the spices, making them more fragrant and flavorful.
  • Don’t forget to oil or line your baking sheett so that the baked lentil patties do not stick.
  • Serve with a sauce like sriracha, tamarind paste, vegan garlic sauce or spicy peanut sauce.
Can I do this in advance?

Not really! They have great texture when first cooked, but they dry out the longer they sit. Serve straight from the oven for best results.

several kichari lentil patties against a white surface

What is kichari?

Kichari, an Indian spiced legume rice porridge, is really something special. It can be something as simple as rice and red lentils cooked together and seasoned with just salt and pepper.

Many variations include a variety of vegetables that are cooked right into the pot. It’s often flavored with mustard seeds, cumin, fenugreek, and our all-time favorite, turmeric.

It’s like an Indian risotto, cooked on the stovetop until nice and creamy, then served in wide bowls. You can eat it alone or with a plain flatbread.

In this recipe, I change it up a bit and serve it in the form of baked lentil patties. Serve with some tamarind sauce or hot sauce for a snack, lunch or dinner.

More vegan lentil recipes

Photos by Alfonso Revilla

ready-made kichari lentil patties, layered with patties in the background
ready-made kichari lentil patties, layered with patties in the background

Kichari lentil patties

Renee Press

Transformed into red lentil patties, this Indian porridge is a tasty treat perfect for snacks and meals. So delicious!

preparation time 10 minutes

cooking time 50 minutes

total time 1 Hours

course dinner lunch

kitchen native american

portions 12 pies

calories 165 kcal

  • In a medium saucepan, combine 1 tablespoon oil, garlic, ginger, and onion and sauté over medium-high heat until lightly browned. Add red lentils, rice and water and bring to a boil. Cover the pot and let it simmer on a low flame. Cook for 25 to 35 minutes until the rice and lentils are cooked through and have reached a mushy consistency. Cover the pot, turn off the heat and let it sit for 10 minutes, it will thicken a bit.

  • When the rice and lentils are done cooking, heat 1 tablespoon oil in a pan and add the cumin and mustard seeds, heat on medium-high until the mustard seeds start to pop, usually 1 to 2 minutes. Don’t let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of your choice to the pan and cook over medium heat until tender and season with salt to taste. Add fresh herbs and stir into the cooling rice and lentil mixture.

  • Preheat the oven to 400 degrees F and lightly oil the baking sheet or line it with a silicone mat or parchment paper. When cool enough to touch, shape kichari into small balls with your hands and place them evenly spaced on a leaf. Bake 10 to 15 minutes on each side until golden and crispy. They stay soft and delicious on the inside. Drizzle with a spice of choice – sriracha would work well here.

  • heating the spices is an essential step in making kichari lentil pies. It warms the oils in the spices, making them more fragrant and flavorful.
  • Don’t forget to oil or line your baking sheett so that the baked lentil patties do not stick.
  • Serve with a sauce like sriracha, tamarind paste, vegan garlic sauce or spicy peanut sauce.

Calories: 165kcalCarbohydrates: 28GProtein: 7GFat: 3GSaturated Fatty Acids: 0.4GPolyunsaturated fat: 1GMonounsaturated fatty acids: 2GSodium: 27mgPotassium: 308mgFiber: 7GSugar: 1GVitamin A: 2446ieVitamin C: 8thmgCalcium: 32mgIron: 2mg

Disclaimer: While plantbasedonabudget.com tries to provide accurate nutritional information, please note that these are estimates only. Nutritional information may be affected by product type, brand purchased and in other unpredictable ways. Plantbasedonabudget.com shall not be liable for any loss or damage arising from your reliance on nutritional information. If you need to follow a specific calorie regimen, please consult your doctor first.

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