Kitchari

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Serves 3 · Ready in 75 min

Jacq makes Kitchari, a cosy one pot bowl made by simmering soaked moong dhal and basmati rice into a soft, porridge like consistency with ghee, cumin, ginger and turmeric. It’s gentle, warming, and super satisfying, with baby spinach folded through right at the end for a fresh green finish. Spoon into bowls, let it settle, and serve hot for a simple comfort meal for four.

Recipe

Serves 3 · Total 75m

Ingredients

• ½ cup moong dhal
• ½ cup basmati rice
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp grated ginger
• ¼ tsp ground turmeric
• 4 cups vegetable broth
• 3 cups baby spinach leaves

Method

1. Rinse the moong dhal and basmati rice until the water runs clear, then add to a bowl, cover with water and soak for 30 minutes. Once soaked, drain and rinse again.
2. Heat a saucepan over medium heat, add ghee and cumin seeds, and cook for 1 minute or until they become lightly fragrant. Add the ginger and cook, stirring for another minute, then add the moong dhal, rice and broth. Bring to the boil, then reduce to a simmer for 30 minutes. It should become a porridge-like consistency.
3. About 5 minutes before it is finished cooking, fold in the baby spinach. Turn off the heat, and allow the kitchari to settle before spooning it into bowls and serving.