10 minutes preparation, 40-45 minutes cooking time
Serves 4
Ingredients
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1 teaspoon mustard seeds
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1 teaspoon cumin seed
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1 cup yellow mung dal (lentils) soaked 2-8 hours, rinsed & drained
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Pinch or two Celtic sea salt
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1 teaspoon turmeric powder
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1 cup wholegrain brown rice, rinsed well and drained.
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6 cups of water
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½ tsp Asafoetida (also known as Hing)
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1 tsp vegan stock powder
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1 teaspoon cumin powder
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1 teaspoon coriander powder
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4 slices of fresh ginger (thinly sliced)
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2 ½ cup of vegetables of your choice (e.g. celery, carrot, sweet potato, green beans, cauliflower, broccoli, zucchini)
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Lemon wedge and fresh coriander leaves to serve
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Optional: 1 or more of Chilli flakes, pepper, cashews, almonds, almond/coconut milk or shredded coconut
Method
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Dry fry the mustard seeds and cumin seeds over high heat for 1-2 minutes until they pop.
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Turn down heat to medium; add the lentils, turmeric, coriander powder, cumin powder and salt. Stir for 30 – 60 seconds, or until mixture starts to stick to pan.
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Add water, asafoetida, rice, and ginger slices. Stir to combine.
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Cover, bring to the boil, then reduce heat and simmer for 25 minutes.
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Add vegetables and cook covered for another 10 minutes. Uncover and cook for another 5 minutes or until veggies are tender and rice and dal are mushy. Consistency can either be soupy or more like a risotto, it’s up to you on how you want it. Just adjust water, but be careful not to burn it if you are using less water.
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Top with fresh coriander and lemon juice. Add optional ingredients if you wish. This dish is very mild and eaten best the day it’s made. I like to add chili flakes and pepper to my Kitchari.
Kitchari
(Lentils & Rice)
