Kitchari
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp ghee
- 1 small cauliflower, stalks and florets finely chopped
- 2 carrots, finely chopped
- 15g piece of ginger, peeled and grated
- 1 tsp ground cumin
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 150g moong dal, rinsed and drained (available in specialist shops and large supermarkets)
- 100g basmati rice, rinsed and drained
- small handful of coriander, finely chopped
- 1 lime, cut into wedges
Method
- STEP 1
Melt the ghee in a large flameproof casserole or saucepan over a medium heat. Stir in all the cauliflower and carrots, and season lightly. Fry gently for 10 mins until the vegetables have softened and taken on a bit of colour.
- STEP 2
Tip in all the spices and fry for a further 2 mins until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres water. Bring to a simmer and cook for 45 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like. Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.
