Kitchri is the Caribbean cousin, a descendant, a derivative of kichadi. Kichadi is the ayurvedic dish that detoxifies, heals, rejuvenates, improves immunity and energy.
This recipe that was brought to Trinidad by the indentured laborers who came to work in the sugar cane fields in the 1800’s. Kitchri has been adapted and evolved based on the local ingredients. It is infused with Caribbean flavors and seasonings. If you are used to the traditional Indian version, I hope you enjoy this variation. This meal is a simple, protein packed, one pot meal which is not only healthy but delicious and hearty.
My sister and I have personally struggled to make a kitchri just like my mom’s so this video tutorial is for us as much as it is for you all. If you’d like to learn more, join me and my family in the kitchen as we learn Mummy’s secret to making the best kitchri!
Moong dal has been replaced by split peas and spinach which is high in vit a, c k1, iron and antioxidants has been added to make it more nutritious and filling.
I urge you to only use good quality olive oil in this recipe which is not traditional but much healthier than canola and vegetable oil.
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Trini Kitcherie / Kichadi / Kitchri
Ingredients
- 1/2 cup extra virgin olive oil or ghee
- 1 tsp whole cumin
- 1/2 tsp turmeric
- 1 onion chopped
- 9 cloves garlic 3 tbs minced
- Hot pepper to taste
- 2 cups jasmine rice washed and drained
- 1/2 pound split peas 1 cup
- 1 lb spinach frozen chopped
- 8 leaves culantro
- 4 scallions
- 6 thyme
- 1/2 coconut milk block
- 6 cups hot water
Instructions
- Rinse split peas under running water. Place in a saucepan with 4 cups water. Bring to a boil and cook for 15 minutes or until cooked but still firm. Once done cooking, separate split peas from water, reserving water.
- To a large pot, heat oil over medium heat. Add cumin and turmeric and sauté for 3 minutes. Add onion, hot pepper and cook until the edges brown. Stir in garlic and cook for 2 minutes.
- Add rice, spinach, chopped culantro, scallion, thyme, salt and stir to combine. Pour in split peas and cook for 5 minutes, continuously stirring.
- Add the reserved liquid from the split peas along with 6 cups of hot water and stir well to combine. Keep stirring for 2-3 minutes. Reduce the heat to low and continue to cook for 20 minutes or until the rice is fully cooked, soft and mushy. You should stir the pot continuously during this process, similar to making risotto.
- Taste and add salt if required. Remove pot away from the heat source when there is still liquid left as it will be absorbed by the rice as it cools. The result should not be grainy.
