Kitchari (Rice and Lentil Curry)

Dan Toombs The Currie Guy - Veggie Page 78

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse and drain the moong lentils. Wash the soaked rice with several changes of water until the water runs almost clear.

Step 2

Heat the oil or ghee in a large saucepan that has a lid over medium-high heat. When hot, add the mustard seeds and wait for them to start popping. When they do, add the cumin seeds, fennel seeds and curry leaves. Temper all this in the oil for about 30 seconds, then pour in the chopped onion. Fry for about 5 minutes, until soft and translucent.

Step 3

Now add the turmeric and garlic and ginger paste and stir it all up well. Add the lentils and rice and coat evenly with the oil mixture. Then cover with the vegetable stock or water and the coconut milk. Place the lid on the pan and bring to a boil. Reduce the heat to low and simmer it all gently for about 35-40 minutes or until the rice and lentils are cooked to your liking.

Step 4

While the rice and lentils are simmering, steam the vegetables until just cooked through. They should be soft but still have a bit of bite to them. Tip the cooked vegetables into the kitchari and stir it all up. Season with salt to taste. If you prefer a runnier sauce, you might need to add a little more stock or water. For a drier kitchari, just cook it down to your preferred consistency. Be careful as the lentils will stick to the bottom of the pan, so stir regularly if you are reducing the sauce.

Step 5

To serve, garnish with the chopped coriander (cilantro) and squeeze the lime wedges over the top to taste.