Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
Kitchari Ingredients:
2 tbsp coconut oil
2 tbsp brown mustard seeds
2 tbsp fennel seeds
2 tbsp cumin seeds
2 tbsp fenugreek seeds
5 cardamom pods
1 knob fresh ginger, finely chopped
1 tbsp ground coriander
1 tbsp fresh turmeric, finely chopped
1 tbsp tamarind paste
1 tsp black pepper
1 tbsp garlic, chopped
1 onion, chopped
2 cups split mung bean dahl or red lentils
1 cup brown basmati rice
5 cups chopped vegetables (we used sweet potato, cauliflower and carrots)
4 cups vegetable broth
4 cups water
2 bay leaves
Fresh coriander
Raita Ingredients:
1 ½ tsp orange zest
1 ½ tsp lemon zest
1 tbsp peeled ginger, finely grated
1 tbsp sugar
1 tbsp extra-virgin olive oil
1 tsp coriander seeds, crushed
¼ tsp cayenne pepper
¼ cup fresh orange juice
2 tbsp fresh lemon juice
Salt to taste
2 tbsp chilli oil
2 cups COYO Greek Style Coconut Yoghurt
METHOD
- Add all raita ingredients except chilli oil into a small bowl and mix well to combine, drizzle with chilli oil at the end.
- Heat the oil in a large stockpot. Once warmed, add the spices and stir until spices become fragrant.
- Add the rice, veggies, and beans and stir well to combine all ingredients ensuring they are coated in the spice mix.
- Pour in the broth and add the bay leaves. Bring the mixture to a boil, then reduce to simmer and cover.
- Cook for about an hour, checking it to stir every 10 minutes to ensure nothing sticks to the bottom of the pan. It will be thick and soft when cooked, but not so soft that it is a soup. Keep adding more water as needs to achieve the right consistency and to ensure the rice and beans are well cooked and soft.
- When ready to serve divide between bowls, serve with fresh coriander, fresh squeezed lime, seasoning and a big dollop of spicy ginger citrus raita.