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Tomato Kitchari

Created in collaboration with Burlap & Barrel, our Tomato Kitchari brings a delicious twist to a classic comfort food. 

It is tangy, warming and gently spiced, with the bright acidity of Sun-dried Tomato Powder balanced by the bold depth of Smoked Black Cardamom. It cooks into a rich, satisfying bowl of rice and lentils with a cozy, savory-sweet flavor that’s endlessly customizable. Add vegetables, leafy greens or a spoonful of yogurt, and you’ve got a complete meal in one pot.

  • Masoor Daal: Red lentils are a quick-cooking lentil with a mild, subtly sweet flavor.
  • Basmati Rice: Basmati rice is a long-grain, aromatic rice native to South Asia, known for its delicate fragrance, fluffy texture, and distinctive nutty flavor.
  • Sun Dried Tomato Powder:   Grown across Turkey's Aegean Sea coastline, adds a rich, savory, umami tanginess to anything it touches.
  • Smoky Black Cardamom: Smoky, complex, and bold. 
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Nutrition & Ingredients +

Tomato Kitchari: Lentil & Rice Blend

Ingredients

INGREDIENTS: Basmati Rice, Red Masoor Lentils, Sun-Dried Tomato Powder, New Harvest Turmeric, Toasted Onion, Robusta Black Peppercorns, Wild Mountain Cumin, Smoked Black Cardamom, Wind-Blown Sea Salt, Red River Coriander
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KEY INGREDIENTS
WHY WE LOVE IT

RED LENTILS

These are tiny, reddish-orange legumes that cook quickly, making them perfect for an easy, healthy dinner. The flavor is mild, earthy, and slightly sweet.

SUN-DRIED TOMATO POWDER

Adds a bump of rich, savory, umami tanginess to anything it touches.

SMOKED BLACK CARDAMOM

Smoky, complex, herbal, resinous and bold.
  • High in antioxidants.
  • Rich in B vitamins, magnesium, iron, and zinc.
  • Low glycemic index and can aid in lowering glucose levels.
  • Significantly lower carbon footprint than animal protein sources.

INSTRUCTIONS

1
Pour Paro Packet and 3 cups of water in a medium-sized pan.
2
Boil and cook for 20-25 minutes of cooking until lentils are tender.
3
Add more water for a soup-y texture. Add a pinch of salt. Stir and serve.

paro TIP

Add fresh lemon juice, garlic or cilantro. Add a dollop of yogurt to tone down the spice but we like to eat ours with one tablespoon of the Paro Tarka.
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