Kitchari
https://www.coop.co.uk/recipes/kitchari
A bit like savoury porridge, this gently spiced ancient Indian dish is based on rice and lentils
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 48g
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Ingredients
- 100g Co-op basmati rice
- 200g Co-op dried red split lentils
- 4 tbsp Co-op olive oil
- 5cm ginger, finely grated
- ¼ tsp ground black pepper
- 2 tsp ground coriander
- 2 tsp turmeric
- 3 tsp cumin seeds
- 1.2 litres hot vegetable stock, made with 1 stock cube
- 200g pack Co-op Tenderstem® broccoli, chopped
- 25g pack coriander, roughly chopped
- 1 red chilli, deseeded and finely chopped
Method
- Rinse the rice and lentils in a sieve under cold water until the water runs clear, then set aside
- Heat half the oil in a frying pan and add the ginger, pepper, coriander, turmeric and 1 tsp of the cumin seeds
- Fry over a medium heat for 2 mins, stirring
- Add the rice, lentils and stock, bring to a boil, then cover and simmer for 25 mins, until smooth and creamy, stirring often
- Bring a small pan of water to the boil and add the broccoli
- Cook for 5 mins, drain, then stir through the kitchari, along with the chopped coriander
- Season to taste
- Heat the remaining oil in a small frying pan, add the rest of the cumin seeds and cook for 30 seconds
- Ladle the kitchari into bowls, drizzle over the cumin oil and scatter the red chilli on top to finish
