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Kichiri
Kichiri
(heat 5/10)
A simple and delicious mixture of rice and pulses. Lovely on its own as a vegan dish or served with other curries. Perfect as the base for kedgeree (see our full recipe for this and other ideas). serves: 4
(heat 5/10)
A simple and delicious mixture of rice and pulses. Lovely on its own as a vegan dish or served with other curries. Perfect as the base for kedgeree (see our full recipe for this and other ideas). serves: 4
Spice Mix Ingredients: salt, coriander seeds, cumin seeds, dried chillies, yellow mustard seeds, turmeric, fenugreek leaves.
Allergens: see ingredients in bold
Ingredients:
1 packet Kichiri mix (recipe card included)
2 tbsp vegetable oil
300ml/1/2 pint water
300ml/1/2 pint 'secret sauce'
150g yellow split peas or brown lentils
150g basmati rice, uncooked
juice half a lemon, or more to taste
handful chopped coriander, to serve
250g new potatoes, cooked and cut into small cubes (optional)
4-6 hard-boiled eggs, chopped in small pieces (optional)
Recipe:
Soak the split peas in water overnight, then drain, rinse and put back in the pan with plenty of fresh water. Bring to the boil and simmer for about 30 minutes until they are ready to eat. Strain and rinse in cold water. If you are using brown lentils they will not need soaking so just cook for about 20 minutes or until soft.
Heat the oil in a pan and stir in the spices. Add the peas/lentils and rice and stir until coated and fragrant. Add the secret sauce and some of the water, bring to the boil and simmer.
Keep an eye on the consistency, adding more water if you like things sloppy but less if you like it dry. The main thing is not to overcook the rice, so keep an eye on it, and give it 10 to 15 minutes.
Before serving stir in the coriander and lemon juice. The fresh flavour really adds to the dish, so don't be mean! Add the potatoes, stir into the rice and place the egg on top.
Serve with mango chutney.
Cook's Notes:
We have tried this with chicken added: slice a breast thinly and pan fry in a little oil. When it is just cooked stir into the finished dish.
For a lower carb version use cauliflower instead of rice. Take 300g cauli and blitz it in a blender for a few seconds. Follow the recipe above, cooking until the cauli is ready. Remember, it won't absorb the liquid in the way rice does, so don’t add all the water.
For the British kedgeree follow the main recipe, then stir in a couple of cooked and flaked smoked haddock fillets and 4-6 halved hard-boiled eggs. Add a squeeze of lemon to serve.
