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Ingredients

Method

  • STEP 1

    Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.

  • STEP 2

    Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.

  • STEP 3

    Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.

RECIPE TIPS
THE LOWDOWN ON KITCHARI

Kitchari is a savoury porridge-type dish. It should have a thick, creamy texture and gently spiced flavour.

Recipe from Good Food magazine, July 2019

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