Khichdi:
Indian Rice and Lentil Stew with Chapatis
Instructions
1 Wash rice and dal
Place the dal and rice in a large pot and cover with cold water. Rinse to release as much starch as possible. Drain and repeat the process two more times. Return the rice and dal to the pot, cover with water and set aside.
2 Sweat onion
Meanwhile, peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-high heat with the coconut oil. Add the onions and curry leaves. Fry for 7 min. Add the garam masala, cumin seeds, ginger garlic paste and cardamom pods and fry with a pinch of salt for 5 min until soft.
3 Simmer
Meanwhile, roughly chop the cherry tomatoes. Rinse and drain the dal and rice a final time. Once the onion is soft, add the tomatoes, turmeric, dal, rice, cinnamon stick, water, sugar and stock cube. Cover and simmer for 20 min until the dal are soft.
4 Prep
Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and mince the garlic. Finely chop the green chilli. Finely chop the coriander leaves.
5 Fry
Heat a second pan over a medium heat with the vegan butter. Add the garlic, chilli (spicy!), spinach and coriander. Stir-fry for 2 min. Once soft, add the the lot to the dal. Season with salt.
6 Warm chapatis
Warm the chapatis in the microwave for 1-3 min until hot. Serve the dal with the chapatis alongside.
Tips for fussy eaters
Can't handle the heat? Go easy on the chillies!
Pro tip
Thoroughly rinse the rice and lentils first, thereby removing as much starch as possible. Rinse them once, twice or even thrice. Time permitting, soak them for 30 min before rinsing them a final time.
This simple one-pot is super comforting and packed with Indian flavours!
Cooking Time: 40 min
Cals 1153 · Prot 32 · Carbs 132 · Fat 59
Dairy-Free
Ingredients
Stew
Tadka
This simple one-pot is super comforting and packed with Indian flavours!
Cooking Time: 40 min
Cals 1153 · Prot 32 · Carbs 132 · Fat 59
Dairy-Free
Instructions
1 Wash rice and dal
Place the dal and rice in a large pot and cover with cold water. Rinse to release as much starch as possible. Drain and repeat the process two more times. Return the rice and dal to the pot, cover with water and set aside.
2 Sweat onion
Meanwhile, peel and finely chop the onion. Split the cardamom pods open with the back of a knife. Heat a large pan over a medium-high heat with the coconut oil. Add the onions and curry leaves. Fry for 7 min. Add the garam masala, cumin seeds, ginger garlic paste and cardamom pods and fry with a pinch of salt for 5 min until soft.
3 Simmer
Meanwhile, roughly chop the cherry tomatoes. Rinse and drain the dal and rice a final time. Once the onion is soft, add the tomatoes, turmeric, dal, rice, cinnamon stick, water, sugar and stock cube. Cover and simmer for 20 min until the dal are soft.
4 Prep
Meanwhile, boil a kettle. Place the spinach in a colander and pour the freshly boiled water from the kettle over it. Once the spinach is cool enough to handle, give it a good squeeze and chop it roughly. Peel and mince the garlic. Finely chop the green chilli. Finely chop the coriander leaves.
5 Fry
Heat a second pan over a medium heat with the vegan butter. Add the garlic, chilli (spicy!), spinach and coriander. Stir-fry for 2 min. Once soft, add the the lot to the dal. Season with salt.
6 Warm chapatis
Warm the chapatis in the microwave for 1-3 min until hot. Serve the dal with the chapatis alongside.
Tips for fussy eaters
Can't handle the heat? Go easy on the chillies!
Pro tip
Thoroughly rinse the rice and lentils first, thereby removing as much starch as possible. Rinse them once, twice or even thrice. Time permitting, soak them for 30 min before rinsing them a final time.
Ingredients
Stew
Tadka
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