by Cindy Yanasha Angulo in , , ,

Who doesn't love a one-pot dish? Kichri is my kinda vegetarian comfort food!  It combines the heat of spiced split peas with cumin & curry powder, creamy coconut milk, & fresh spinach!  


Time: 1 hour 


  • 1/2 cup split peas
  • 1/2 onion, diced  
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin  
  • 1.5 teaspoon curry powder
  • 1.5 teaspoon salt
  • 1 teaspoon pepper sauce
  • 1 can coconut milk 
  • 4 cups water  
  • 1 handful fresh spinach, chopped 
  • 1 tablespoon vegetable oil  
  • 1 cup white rice (I used basmati) 


  1. In a large pot, sauté  the onions & garlic in the vegetable oil for ~2 mins. 
  2. Add the split peas, curry powder & cumin. Add chilli paste or pepper sauce if desired, mix until combined.  
  3. Add 1 cup of water & bring to a boil, then cover the pot & let the split peas soften for at least 25 minutes or until you can break a pea easily with your fingertips. You should check it halfway & add another cup of water, the peas will soak up the water as they boil.   
  4. Uncover the pot, add the rice, coconut milk & the last 2 cups of water. Bring this to a boil uncovered for another 15-20 minutes or so until the rice cooks completely - turning it every so often so the bottom doesn't burn. You want it to cook until the liquid boils down so the dish is creamy, but not too liquidy.