Kitchari (just one of the many ways to spell the name) is an Indian dish of lentils and rice. I had leftover rice and E wanted invalid food. This was perfect. I was inspired by the spices at Dr Oz Show and then added lots of vegies like Ricki. I'd highly recommend it as comfort food for anyone feeling poorly or needing some solace after hearing the latest news.
- 'I want young girls and women to be able to feel like they are included in public life' Australian Prime Minister, Julia Guilard in response to Howard Sattler radio interview.
- '...You have the gall to frame this opportunity to work for free as some kind of feminist jamboree.' Catherine Deveney's outraged response to a request by Equal to be part of a debate about the choices Australian women make.
- 'The standard you walk past is the standard you accept.' YouTube message by Lieutenant-General David Morrison, Chief of the Australian Army message regarding unacceptable behaviour towards women.
I am sending this Kitchari to Ricki for her Wellness Weekends event.
Previously on Green Gourmet Giraffe:
One year ago: NCR Sweet potato and chickpea salad and pinterest reflections
Two years ago: A simple lunch of smoky soup and blueberry cake
Three years ago: Half Moon Café: Coburg’s best falafels
Four years ago: Novice Nutella cupcakes accompanied by guitar
Five years ago: Great Stew of Darkness!
Kitchen Sink Kitchari
adapted from Diet Dessert and Dogs and The Dr Oz Show
1-2 tsp canola oil
1 onion, chopped
2 tsp each mustard seeds, cumin seeds, fennel seeds
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
3 garlic cloves, finely chopped
knob of ginger, finely grated (I didn't use but would next time)
1 tsp each ground cumin, ground coriander, ground turmeric
dash of cinnamon
7 cups water
2 cups red lentils
1/4 drum cabbage, finely chopped*
2 tsp sea salt
wedge of kent pumpkin (about 500g), finely diced*
1/2 small cauliflower, finely chopped*
6 button mushrooms, finely chopped*
3 cups cooked basmati rice
Plain yoghurt, to serve (optional)
Fry onion in oil for a few minutes until softening. Add mustard, cumin and fennel seeds and fry a few minutes until seeds start to pop. Add carrot, celery, garlic and ginger. Cook a few minutes minutes. Stir in ground spices briefly. Add water, lentils, cabbage and salt. Bring to the boil and simmer for about 10 minutes. Add pumpkin, cauliflower, mushrooms and simmer for 10 minutes. Stir in the cooked rice and heat through about 5 minutes. Serve with yoghurt, if desired.
*NOTE: Any vegetables can be used here, depending on what needs to be used from the fridge.
On the Stereo:
Grace: Jeff Buckley