FEATURE
GOLDEN KITCHEREE WITH GHEE AND CUMIN By Urvashi Roe
This is a traditional Indian recipe which my mother made whenever I came home from university or my travels. It’s full of comfort and love. I didn’t understand this until I had my own children but make it when words fail you or if you don’t have the right words to show someone how much you love them. I have put this dish down in front of grumpy teens many a time and received a hug afterwards. It is soothing, delicious and mood enhancing. It’s not difficult to make and prefer, you can make it into more of a soup by adding some warm milk right at the end.
Ingredients
100g split mung beans 100g basmati rice 1 tsp salt 1/2 tsp turmeric 100ml cream 6 tbsp ghee or unsalted butter 2 level tsp cumin seeds 2 level tsp mustard seeds
2-3 fresh curry leaves Handful fresh coriander leaves finely chopped Pinch ground cumin Sprinkle chilli flakes Squeeze fresh lemon
Method
Combine the split mung beans and rice in a pan and pour over lukewarm water. Leave to soak out the starch for about 10 mins. Drain off the cloudy water, fill the pan up with lukewarm water, rinse the rice and beans again and pour away the water. Repeat this a few times until the water start to run clearer. It doesn’t need to be perfectly clear. A little starch is good as it makes the dish wonderfully sticky. After the final rinse, fill the pan up again with 500g warm water, stir in the salt and turmeric and pop on a medium heat.
