200 g Basmati rice
200 g Mung dal
3 tb Rapeseed oil
1 ts Cumin seeds
1 Brown onion; peeled and
-finely chopped
1/2 c Cashews (50 g)
1 Ginger piece (2x2 cm);
-peeled and finely chopped
2 md Tomatoes (150 g); chopped
2 Green finger chillies;
-finely chopped
1 ts Ground turmeric
1 3/4 ts Salt
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Dairy-free yoghurt
Lime pickle; or other Indian
-pickles
1/2 c Fresh coriander; finely
-chopped
1 Lemon; cut into wedges
Kitchari is traditionally what the women in my family cook when
they're tired or convalescing, but there's Deliveroo for that now. So
this is a slightly embellished variation of an everyday meal made
from a mixture of rice and lentils. I like to make this on a Sunday,
when I want to cook and would like some comfort food, but want the
oven to do most of the work.
Note: there are two types of kitchari, wet and dry. I prefer mine
more like rice than risotto, but feel free to add more water if you
prefer it looser. You'll need a casserole dish with a lid that's
suitable for both oven and hob. Mung dal is the dehusked yellow split
lentil of the whole green mung bean; it's available in south Asian
supermarkets and online.
Heat the oven to 220°C (200°C fan)/425°F/gas 7. Put the rice and
mung dal in a bowl, cover with cold water, then agitate with your
hand. Drain and repeat until the water is clear. Drain again, then
cover with fresh cold water and leave to soak while you prepare the
other ingredients.
Put the oil in a casserole pot on a medium to high heat. When the oil
is hot, add the cumin seeds, let them sizzle for 30 seconds, then add
the onion and cashews, and cook for six to eight minutes, until the
onion starts to bronze around the edges.
Add the ginger, tomatoes, chillies, turmeric, and salt, cook for 3
minutes, then stir in the drained rice and lentil mix. Add 700 ml
water, pop on the lid and bake in the centre of the oven for 30
minutes. Remove and leave to rest with the lid on for 10 minutes.
To serve, pile the kitchari into bowls, dollop over the yoghurt, add a
spoonful of your favourite pickle, scatter over the coriander and
serve with lemon wedges alongside.
Recipe by Meera Sodha
Recipe FROM: Dinner by Meera Sodha, 2024
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