This is a more complex version of basic, plain kichree which is a detox or fasting dish I often eat when I am not well or want to have a break from rich and excess food.
- 100g split green lentils
- 100g basmatic rice
- 2cm piece of ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- half tsp turmeric powder
- 1 tsp coriander and cumin powder
- 1 tbsp vegetable oil or ghee
- Salt to your taste
- Handful of fresh coriander
To make it
- Wash and drain the rice and green lentils together several times under warm water to release the starch. Better still soak them for a few hours as with the method for making rice.
- Grate the ginger and set aside.
- In a large saucepan, heat the oil and then add the ginger, mustard seeds and cumin seeds.
- Quickly add in the washed rice and split green lentils and then cover with one part water. So basically half of your pan is the rice and lentils and half is water.
- Bring to the boil and simmer on gentle heat til the rice and lentils are soft – around 15 mins. Watch for sticking and add more water if you need to.
- Stir in some chopped coriander and serve.
Eat mushed up with a little ghee and warm milk, as an accompaniment to the shak of your choice, with a dollop of yoghurt on the side. You can also add in any leftover vegetables – carrots, broccoli, green beans and peas work well.