Badshah Kitchari

This is a really delicious Indian rice dish...

250g (9oz) basmati rice (I used brown basmati rice)
80g (3oz) red lentils
40g (1 1/2 oz) butter (or ghee, I used coconut oil)
5cm cinnamon stick
4 cloves
1 teaspoon cumin seeds
2 onions, sliced
1 fresh green chilli, finely chopped
4 cloves garlic, crushed
1 teaspoon salt
1/2 teaspoon ground turmeric
700ml (24 fl oz) hot vegetable stock

Combine the rice and lentials and wash in a few changes of cold water until it runs clear.  Leave to soak in a bowl of cold water for half an hour.

Put the butter or ghee into a pan on a medium heat then add the cinnamon, cloves and cumin.  Stir for two minutes then add the onions and cook for 10 minutes until soft and golden.

Add the green chilli and garlic and cook for a further two minutes then add the salt and turmeric.

Drain the rice and lentils and add to the pan, pour in the hot stock and bring to the boil, put the lid on the pan and turn the heat down to simmer.

Cook until the water is absorbed (around 20/25 minutes).  Leave it to rest for at least five minutes with the lid on, then fluff the rice with a fork.




From Made in India by Meera Sodha