- 130g basmati rice
- 200g split red lentils
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, crushed
- 2 tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 tsp ground coriander
- 2 tsp cumin seeds
- 1-2 tsp medium chilli powder
- 1.2l vegetable stock
- 150g cherry tomatoes
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 1 red chilli, finely chopped
- chapatis, to serve (optional)
Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
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.
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.
The lowdown on kitchariKitchari is a savoury porridge-type dish. It should have a thick, creamy texture and gently spiced flavour.