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This delicious Baked Kitchari Casserole is a simple 1 Pan nourishing meal! This easy Spiced Lentil Rice Casserole takes just minutes to prep. Just add everything to the pan, cover and bake! great for meal prep! Gluten-free Nutfree Soyfree. Just 7 main ingredients.
For a super simple weeknight dinner recipe that practically cooks itself in the oven, try my Baked Lentil Rice Casserole aka. Kitchari Casserole. You all loved the spiced Chickpea Rice casserole and you’ll love this 1 pot meal too.
Kitchari (which means “mishmash” in Hindi) is traditionally made using a combination of mung dal and basmati rice. This simple dish is traditionally overcooked – a bit like porridge. You can make it softer or cook less time to consistency preference. It’s rich in nutrients and a great savory meal to add to your list of “go to” foods for when you crave something healthy and yet satisfying. There are various ways to make khichdi. The simplest kitchari uses just the lentils and rice and a few light spices. That version is usually the go to for when you need a light meal or your stomach needs a rest. You can amp that up with spices, veggies, nuts and seeds to make it a satisfying 1 Pot meal. In this version, we put everything in the baking dish, add veggies, spices and flavors, then bake and done!
What makes this casserole dish so delicious are the spices. I like using a fragrant blend of coriander, cumin, cardamom, black pepper, cayenne, fenugreek leaves, paprika or Kashmiri chili powder, and garam masala or Berbere. SO good! You can change it up and use Berbere (it’s great with berbere!) or Cajun.
This Kitchari casserole is super wholesome and a soul-satisfying meal that is perfect for lunch or dinner – especially on a rainy day. You can make a simple version like this instant pot kitchari, or make this delicious baked casserole.
Table of Contents
Why you’ll love this baked vegan lentil rice kitchari
- It uses just 7 main ingredients
- its Glutenfree Soyfree and nutfree
- its satisfying and delicious
- it takes just a few minutes to put together then put in the oven and forget it!
More vegan baked casseroles:
- Chana Pulao (chickpea rice casserole)
- Barbecue Lentil Farro Cauliflower Bake
- Lentil Curry Casserole
- Baked South Indian Eggplant Curry
- Lentil Rice Casserole with Chickpea Dumplings
- Jalapeno Chili Cornbread Casserole
Spiced Lentil Rice Casserole or Kitchari Casserole
Ingredients
- 1/2 cup split red lentils ( masoor dal) or a mix of split red lentils and petite yellow lentils, (moong dal)
- 1/2 cup white basmati rice
- 2 bay leaves
- 1-2 cups chopped vegetables such as cauliflower,, carrots, peas, green beans, corn, bell peppers, zucchini, etc
- 1/2- 1 cup frozen spinach thawed
- 1 large tomato chopped
- 1/2 teaspoon garlic powder
- 1-2 tablespoons spices of choice,, see notes for the spices that I usually use
- 4 cups water, 4 cups for porridgy khichdi, 3 cups for less moist like a rice dish
- 3/4 teaspoon salt
- cilantro and lemon juice for garnish
Instructions
- Wash and drain your lentils and rice and set aside.
- To a 9×11 inch or similar size baking dish, add the lentils and rice, the veggies, spinach, tomato, salt, spices, and water and mix well.
- Then put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius) . Cover with parchment and bake for 40-45 minutes.
- Check at the 35/37 minute mark to see if the lentils and rice are cooked through.
- Remove the dish from the oven, fluff a bit, and garnish with some cilantro and lemon juice and serve. You can add roasted veggies or toasted nuts for garnish as well.
- You can top the dish with some non dairy yogurt or serve it with some raita and papadums , chutneys or achar(Indian pickle) or as a side with a curry.
Video
Notes
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cardamom
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne
- 1 teaspoon fenugreek leaves (Kasoori methi)
- 1 teaspoon paprika or kashmiri chili powder
- 2 teaspoons curry powder or 1 teaspoon garam masala
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- basmati rice is what is traditionally used but you can make this with brown rice (see notes)
- lentils – I use red lentils or a mix of split red lentils (masoor dal) and petite yellow lentils ( moong dal, see pics)
- veggies – use whatever you like and have. I added frozen spinach, cauliflower, carrots, peas, green beans, corn, bell peppers, and zucchini.
- fresh tomatoes are a great-add as they lend this some moisture and flavor
- ground spices: coriander, cumin, cardamom, black pepper, cayenne, fenugreek leaves, paprika or kashmiri chili powder and garam masala or curry powder or Berbere.
- whole spices: bay leaves
Tips:
- you can either grind your own spices or use pre-ground spices for this dish.
- for the spices, you can also use a mix of 1.5 teaspoons ground coriander, and 2 teaspoons curry powder or Berbere or madras curry powder or sambhar powder or chole masala!
How to make Baked Kitchari Casserole
Wash and drain your lentils and rice and set aside.
To a 9×11 inch or similar size baking dish, add the lentils and rice, the veggies, spinach, tomato, salt, spices, and water and mix well.
Then put it in the oven at 400 degrees Fahrenheit (205 degrees Celsius). Cover with parchment and bake for 40-45 minutes.
Check at the 40 minute mark to see if the lentils and rice and cooked through.
Remove the dish from the oven, fluff a bit, garnish with some cilantro and lemon juice and serve.
Storage
Refrigerate for upto 3 days.
What to serve with Baked Kitchari Casserole?
You can top the dish with some non-dairy yogurt or serve it with some raita and papadams, chutneys, or achar (Indian pickles) or as side with a curry.
Can I make this Indian rice casserole with brown rice?
You can also make this lentil rice casserole with brown rice, but you would need to use a hardy lentils. Use the whole lentils, whole mung beans or whole brown lentils instead of the split version. Soak the brown rice and lentils for 15 minutes in hot water. Drain and use. bake for about 1 hour and 10 minutes. Check if the brown rice is done. Else continue to bake for another 10-15 mins.
Amazing recipe! I didn’t have all of the spices listed so I used garam masala and cumin. Turned out so yummy! Topped with raisins, spring onions and cilantro. I know raisin sound weird, but it totally works with garam masala anything! Thanks for the recipe inspo!
yay!
Could this be cooked in a rice cooker please. Love your recipes
Yes , cook for the time you cook your rice
I’d like to do this in the air fryer as it’s cheaper than using the big oven for one person? Any idea on timings or temp?
Reduce the temperature by 25 deg, cover and air fry. Check 5-10 mins earlier.
Or you can just cook on stovetop. For 15 mins
So if you use the “other” spice option of coriander and curry, what of the original spices do I still use?
You can use just the curry powder or add other spices as well.
I made this for dinner last night and it was so good! It’s a perfect recipe if you want something healthy & homemade for little effort. The veggies I used were sweet mini bell peppers, cauliflower, peas & fresh spinach.
Thank you for sharing such a wonderful recipe!
of course, thank YOU for trying it!
Can fresh baby spinach, kale, chard be used instead of the frozen spinach? If yes, how much would you recommend? And if I don’t have all the spices, would it taste okay to just use what I have? Thanks for the recipe.
yes, you can use the same amount of any of those greens. and yes, just use what you have and check out my spice selection on world spice!
this is going to be a go-to recipe for me now, so easy and tasty, and healthy too! i found it a bit salty so will reduce that next time but otherwise, delicious, thanks!
Thank you for your comment!
Delicious and satisfying. Loved the spiciness and ease of preparation.
Thank you!
Very glad you enjoyed.
It was too hot to use the oven so I made this with red lentils and brown rice and mushrooms in the instant pot set at 10 minutes, natural release. It’s so good!! So fast & easy and I like the mushy peas with the brown rice! Comforting!!
Thank you Janet – good idea too!
Can you freeze this?
yes