kitcheri
Ideal as a hydrating & nurturing supper with vegetables. Serves 4-6
1 tbl ghee (clarified butter)
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp whole black peppercorns
½ cinnamon stick
2 clove garlic - crushed
1 tsp tumeric powder
2 tsp coriander powder
½ tsp sea salt
200g whole mung dahl – yellow or green
200g short grain brown rice
1 tbl fresh coriander chopped
Soak the dahl & rice overnight and wash for 5 mins in a sieve with warm water.
Melt the ghee in a large thick bottomed pan on a low heat. Gently roast the cumin & fennel seeds, cinnamon stick & peppercorns for a few mins until lightly browned.
Add the garlic & cook for a further 2 mins.
Stir in the tumeric, coriander powder & sea salt.
Remove from the heat & add the rice & dahl mix & water to cover the mix by 1.5 inches.
Bring to the boil & simmer for 1 hour adding more water if necessary.
Sprinkle with fresh coriander to serve.
1 tbl ghee (clarified butter)
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp whole black peppercorns
½ cinnamon stick
2 clove garlic - crushed
1 tsp tumeric powder
2 tsp coriander powder
½ tsp sea salt
200g whole mung dahl – yellow or green
200g short grain brown rice
1 tbl fresh coriander chopped
Soak the dahl & rice overnight and wash for 5 mins in a sieve with warm water.
Melt the ghee in a large thick bottomed pan on a low heat. Gently roast the cumin & fennel seeds, cinnamon stick & peppercorns for a few mins until lightly browned.
Add the garlic & cook for a further 2 mins.
Stir in the tumeric, coriander powder & sea salt.
Remove from the heat & add the rice & dahl mix & water to cover the mix by 1.5 inches.
Bring to the boil & simmer for 1 hour adding more water if necessary.
Sprinkle with fresh coriander to serve.
