KITCHARI ONE POT DINNER

Ingredients

• 90 g Basmati rice
• 90 g Lentils, dry
• 0.7 g Cumin seeds
• 35 g White onion
• 2 clove Garlic, peeled and chopped
• 6 g Fresh ginger, grated finely
• 1 pcs Green chili pepper, seeded, diced
• 1 pcs Bay leaves, whole
• 1 tsp Coriander leaves, dried/ground
• 1/2 tsp Cumin, ground
• 1/2 tsp Garam Masala
• 1/2 tsp Turmeric, ground
• 120 g Tomato, diced
• 110 g Cauliflower, cleaned, chopped
• 50 g Carrots, cleaned, diced
• 1/2 tsp Salt and pepper to taste
• 470 ml Water

Method

1. Wash the lentils and rice then soak in hot water for 15 minutes.
2. Heat a good non stick pot or big pan over medium heat. Add 2 tbs water and let it heat up. Add cumin and cook for half a minute.
3. Add the onion, chili garlic, ginger and a pinch of salt and bay leaf and cook for 2 mins.
4. Add ginger and spices and mix in.
5. Add tomato and cook for 3 mins. Mash the larger pieces. Add 2 tbs water to deglaze mid way.
6. Add the lentils and rice and 3 cups water. Bring to a boil then reduce heat to low-medium and continue to cook for 15-20 minutes or until desired consistency. You can add any blend of veggies! Think carrots, zucchini, cauliflower, and spinach.
7. Make sure not to burn the spices or your kitchari will be bitter.
8. Enjoy.