Kitchari (Vegan & vegetarian) Serves 4 people for under £5 as a main course
Ingredients • •
100g Basmati rice 200g Dried red split lentils
• 4 tbsp Olive oil • 5cm ginger, finely grated • ¼ tsp ground black pepper 1.
2 tsp ground coriander
•
2 tsp turmeric
• •
3 tsp cumin seeds 1.2 litres hot vegetable stock, made with 1 stock cube
• • •
200g pack broccoli, chopped 25g pack coriander, roughly chopped 1 red chilli, deseeded and finely chopped
Method
28
•
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
