to sizzle and brown slightly, after about
30 seconds, drizzle them over the
kitchari in the slow cooker. Serve in a
bowl topped with a dollop of Indian
pickle (achaar) and chopped onions.
Note: Because this dish is a combination
of lentils and rice, it can get thick when
it cools. The best way to reheat it is to
add a little water to a serving in a pot
and simmer over medium-low heat until
warmed through. Because you’ve added
water, you might need to compensate for
any lost flavor with a little more salt and
red chile powder.
To make this dish in a 5-quart (4.74-L)
slow cooker, double the ingredients