Tridoshic Kichadi Beet Burgers

Ingredients

  • 1/2 cup of the Tridoshic Kichadi red rice ​and green mung mix
  • 1.25 cup of water
  • 1.5 tbsp Kichadi spice mix (reserve 1/2 ​tbsp)
  • 1 small red beet grated
  • 2 tsp lemon juice
  • 1/2 cup chopped cilantro packed
  • Bread crumbs for coating the patties
  • Oil for shallow frying
  • Salt to taste
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PREPARATION

Instant Pot Method:

  1. Wash rice and mung mix. Soak for 4 hr so it cooks properly.
  2. Add 1 tbsp Kichadi spice mix and salt to soaked mix.
  3. Cook in Instant Pot on high pressure for 7 minutes; natural ​release.
  4. Add grated beets, cilantro, lemon juice, and 1/2 tbsp Kichadi ​spice; mix well.
  5. Form patties, coat with breadcrumbs, and shallow fry until crisp.
  6. Serve on brioche buns with cilantro mint chutney.


Stovetop Method:

  1. Soak rice and mung mix for 4 hours.
  2. Add 1 tbsp Kichadi spice mix and salt to soaked mix.
  3. Cook in heavy-bottomed pan with water, spices, and salt until ​beans expand (12-15 mins).
  4. Add extra 1/2 cup water if needed; cover and simmer on low for ​10 mins.
  5. Form patties, coat with breadcrumbs, and shallow fry until crisp.
  6. Serve on brioche buns with cilantro mint chutney.

Prep time 10 minutes

Ready in 30 minutes

Serves 2 people

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