Kitchree

By Chef Priya Menon

Prep

 About 1 hour | 

Cook

 About 1 hour

Ingredients

• 1 cup rice of choice, cooked
• 1/2 cup mung dhall, soak for about 10 minutes
• 2 onions, diced
• 1 tbsp ginger paste
• 1/4 tsp garlic paste
• 1 potato,cubed
• 1 small carrot,cubed
• 1/2 cup long/french beans, cut into 1/4 in length
• 2 handfuls of cabbage, chopped coarsely
• 1 tomato, diced
• 1 sprig curry leaf, sliced or whole
• salt
• oil
• 3 - 4 cups water, less or more if required
Spice Mix
• 1/2 tsp whole cumin
• 1/2 tsp whole fennel
• 1/2 tsp whole peppercorns
• 1/4 tsp mustard seeds
• 1/4 tsp turmeric powder

Method

Boil dhall in 4 cups of water, and remove froth that comes to the surface.
When dhall is almost cooked, add 3/4 of the diced onions, garlic, ginger,vegetables and salt.
Once vegetables are cooked, remove from fire and add the cooked rice. Mix the dhall into rice thoroughly.
For tempering: Heat a tablespoon of oil, add mustard seeds,onions and curry leaves and fry the mixture over very low heat till onions turn golden grown.
Remove from heat and immediately add to the dhall and rice mixture and cover the pan, so that the tempered mixture releases its aroma.
Serve when hot.
Note: This a beginners recipe and fool proof.Add water as required to get the consistency you require.