Name: Kichari Lentil Patties
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Cuisine: Indian
Ingredients: 2 tbsp oil (divided); 1 clove garlic (chopped); 1 tsp fresh ginger (chopped); 0.5 cup onion (chopped); 1 cup uncooked red lentils; 1 cup uncooked brown rice ((basmati, long-grain, or short grain)); 2.5 cups water; 1 tbsp oil ((for cooking veggies)); 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 0.5 tsp turmeric; 0.5 tsp black pepper; 3 cups mixed veggies (finely chopped: broccoli, cauliflower, mushrooms, potatoes, peas, carrots, kale, etc.); 0.25 cup fresh cilantro (chopped); 0.25 cup fresh parsley (chopped); null to_taste salt; null null Sriracha (optional)

Instructions

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1

In a medium pot, sauté oil (1 tbsp), garlic (1 clove), fresh ginger (1 tsp), and onion (0.5 cup) over medium heat until lightly browned. Add uncooked red lentils (1 cup), uncooked brown rice (1 cup), and water (2.5 cups). Bring to a low boil, then cover and simmer for 25-35 minutes until porridge-like. Uncover, turn off heat, and let rest for 10 minutes to thicken.
2

While kichari cools, heat oil (1 tbsp) in a skillet. Add cumin seeds (0.5 tsp) and mustard seeds (0.5 tsp), heating on medium-low until mustard seeds pop (1-2 minutes). Stir in turmeric (0.5 tsp) and black pepper (0.5 tsp). Add mixed veggies (3 cups) and cook until tender, then season with [salt to_taste]. Stir in fresh cilantro (0.25 cup) and fresh parsley (0.25 cup) into the cooling rice/lentil mixture.
3

Preheat oven to 400°F (200°C). Lightly oil a baking sheet or line with a silicone mat or parchment paper. Form the cooled kichari into small balls and place them evenly on the sheet. Bake for 10-15 minutes per side until golden brown and crispy. Serve drizzled with [sriracha to_taste], if desired.