Kitchari
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 3
- 1 tbsp ghee
- 1 small cauliflowerstalks and florets finely chopped
- 2 carrotsfinely chopped
- 15g piece of gingerpeeled 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 dalrinsed and drained (available in specialist shops and large supermarkets)
- 100g basmati ricerinsed and drained
- small handful of corianderfinely chopped
- 1 limecut into wedges
Nutrition: per serving
- kcal271low
- fat6glow
- saturates3g
- carbs40g
- sugars4g
- fibre4g
- protein13g
- salt0.1g
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.
