Name: Kitchari
Prep time: 15 min
Cook time: 15 min
Yield: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Kitchari

1. 1 tbsp ghee -

2. 1 small cauliflower, stalks and florets finely chopped -

3. 2 carrots, finely chopped -

4. 15g piece of ginger, peeled and grated -

5. 1 tsp ground cumin -

6. ½ tsp black mustard seeds -

7. ½ tsp fennel seeds -

8. ½ tsp ground coriander -

9. ½ tsp ground turmeric -

10. 150g moong dal, rinsed and drained (available in specialist shops and large supermarkets) -

11. 100g basmati rice, rinsed and drained -

12. small handful of coriander, finely chopped -

13. 1 lime, cut into wedges -

How to cook deliciously - Kitchari

1. Stage

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.

2. Stage

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.