Guyanese Kitchri Tutorial

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk reduces calories while offering a nutty flavor.

split peas

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils cook faster and are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthier fats.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño adds heat while bell pepper is milder.

Wash 1 cup of split peas and soak in water for about 5 hours.

Harvest fresh ingredients from the garden, including turmeric and bhaji.

Chop 1 large onion finely and grate 8-10 cloves of garlic.

Mince fresh turmeric and shred about 1 tablespoon of fine leaf thyme.

Chop about 1.5 cups of bhaji into small pieces.

Grate 2 coconuts and extract about 2.5 cups of coconut milk, saving the water.

Rinse and drain the soaked split peas.

In a large pot, sauté the chopped onion, garlic, and herbs in oil until softened.

Add 1 teaspoon of ground cumin and the split peas, tossing to coat.

Add 2 cups of washed parboiled brown rice and mix well without adding liquid yet.

Pour in 2.5 cups of coconut milk and mix.

Add enough water to cover the mixture, about 2.5 cups, and salt to taste.

Stir in the chopped bhaji and let cook until everything is tender.

Finish with a 'chunking' step by adding oil and browning whole cumin and sliced garlic before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary