Kitchri With Peasgrains, main dish 75 gm basmati rice, washed 50 gm green lentils, washed 25 gm butter or sunflower margarine 1 small onion; thinly sliced 1 1cm piece fresh rootginger grated 1 garlic clove; crushed 1 teaspoon chilli powder 300 ml water 75 gm peas, cooked 1 salt Kitchri is an Indian recipe, a satisfying and wholesome mixture of rice and lentils lightly spiced with ginger and chilli. Adding a few peas to this mixture turns it into a meal in itself. Drain the washed rice and lentils. Melt the margarine or butter and saute the onion, ginger, garlic and chilli in it until the onion is lightly browned. Add the rice and the lentils and stir-fry for a minute or two. Pour in the water and add a little salt. Bring to the boil, reduce the heat and simmer gently for 20 minutes. Serve with the cooked peas. Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias |
