Ethiopian Kitchari

Here is an Ethiopian yellow split pea stew, also known as kik alicha, prepared with rice to resemble an Indian comfort food: kitchari

What is kitchari?

Kitchari is a popular rice dish that is a considered a comfort food in South Asian and throughout the Indian Diaspora. The rice is cooked with yellow split peas or moong daal, and infused with onion, garlic, turmeric, and toasted whole cumin. Kitchari has recently gained popularity because of its Ayurvedic origins.

What is Ethiopian kitchari?

This recipe was inspired by kik alicha, an Ethiopian yellow split pea stew. I prepared kik alicha and half way through, I added rice to create an Ethiopian interpretation of kitchari.

What do I serve with Ethiopian kitchari?

Kitchari is a side dish, so you would serve it with your entree of choice. It is an earthy tasting rice dish that can be served with stews and even grilled or baked proteins of choice. It is an overall versatile side to complete most meals.

Recipe Inspiration

Though geographically distant, I noticed that many cultures shared similar herbs and spices in their respective cuisines. I personally love Ethiopian food, so I decided to incorporate it into an Indian classic that I grew up eating. I hope this brings something unique but tasteful to the table.

Ethiopian kitchari

4-6 Servings

Ingredients:

• 1 cup of yellow split peas
• 2 cups of long grain rice, washed
• 1/4 cup of melted ghee or neutral oil (canola, vegetable)
• 4 cups of hot tap water
• 1 tsp whole cumin seeds
• 5-7 cloves of garlic, minced
• 1 medium or large yellow onion, diced
• 1 TBS of turmeric
• 1-2 TBS of fresh grated ginger
• 2 TBS of Indian Sofrito (optional but highly recommended)
• Juice of 1 lemon
• A small bunch of cilantro chopped, and extra for garnish
• Kosher salt to taste

Procedure:

1. Prep yellow split peas: Wash yellow split peas in cold water as you would with rice. Add yellow split peas to a small pot. Cover with about 1 inch of water. (NOTE: this is not from the 4 cups of hot tap water listed in the ingredients). Place the yellow split peas on stove top at high heat. Boil for 5 mins. Turn off heat and let the yellow split peas sit in pot of water as you prepare the rest of the dish.
2. Add ghee or oil to a dutch oven or large pot on medium to high heat
3. Add whole cumin seeds to hot oil and carefully stir for 1-2 mins. The cumin will release its aroma.
4. Slightly lower the heat and carefully add onion. Stir until translucent
5. Add garlic and ginger and stir for 1 min
6. Add Indian Sofrito and stir for 1 min
7. Add turmeric and stir into a paste
8. Drain yellow split peas and add to dutch oven
9. Stir in yellow split peas until fully combined with paste for 1-2 mins
10. Add hot tap water and stir
11. Cover and put heat on high.
12. When the mixture reaches a rapid boil, stir in rice and kosher salt
13. Reduce heat to low. Simmer uncovered for 20-30 minutes or until rice is fully cooked.
14. Stir in lemon juice
15. Stir in cilantro
16. Add salt to taste

*DISCLAIMER* By no means do I have marble countertop as shown in the first photo. The purpose of this blog is to show that quality home-cooked meals are accessible. Serving big flavor in a tiny space. Check out a glimpse of my reality below.