#kitchari

Indian Brown Rice Split Pea Khichdi (Vegan)

Masala Kitchari

Making a variation on Kitchari. I would never pretend that this recipe is at all authentic, but is simply my spin on a recipe that I really enjoy. Here’s how I make it:

I find this such a comforting and calming dish to eat and it’s very healing and easy on the digestion

Makes 6-8 portions

200g diced onion 300g diced carrots 175g split yellow peas/lentils 250g rice About 1 tbsp each turmeric, mustard seeds, ground cumin, ground coriander, cumin seeds and coriander seeds. You can also add a few dried chilli flakes if you’d like it a little bit spicy.

If you like you can also add half a tin of chickpeas and 50g chopped dried apricots. I also added 20g chia seeds, just for some extra, healthy fats.

-Rinse your split peas/lentils then soak overnight. -when you’re ready to cook, rinse your rice then drain them along with the lentils. I used white rice here which makes the finished dish like a sort of deliciously spiced congee (rice porridge) but for a rather different but equally delicious result you can use brown rice instead. -gently toast your spices (except the cinnamon stick) in either a dry non-stick pan or along with some coconut oil. Either way, be careful not to burn them. -sauté the chopped onion and carrot in a large saucepan along with some coconut oil then add in your spices, lentils, rice and chia seeds and give it all a good stir. -add in enough water to cover the ingredients, cover the pan and bring to the boil then lower the heat and allow to simmer very gently until the water has absorbed and the lentils are cooked through. -You might well need to add more water and stir from time to time to prevent sticking. -towards the end of cooking, add in your dried apricots and chickpeas if you are using them. -season to taste.

Serve with chopped fresh root ginger and fresh lemon juice 🍋