Mung Dhal Kitchari
Ghee or Coconut oil or vegetable oil
1 cup basmati rice
1 cup mung dhal
½ teaspoon each of your chosen spices: turmeric, cumin, fennel seeds, mustard seeds, ginger powder, coriander powder, asafoetida, cayenne pepper, garam masala powder.
Fresh coriander leaves (chopped finely).
Mixed greens (or whatever is available seasonally)
Soak the dhal for a few hours if possible to make it more digestible and quicker to cook. If you remember, you could soak at breakfast, ready to be used at lunch or during the day if making in the evening and taking leftovers to work.
In a large saucepan heat the oil or ghee and once hot, add the seeds that you are using. Once they start to spit and pop lower the heat and add your spices. Stir for a few moments until fragrant.
Add salt and pepper
Add in the dhal and rice and mix well.
Add around 6 cups of water and bring to the boil.
Once boiling, reduce the heat and simmer until dhal and rice are done (around 20-25 minutes) Stir frequently and if it looks like it is getting too dry, add a little more water.
You can serve with the vegetables and fresh coriander sprinkled on top.
Easy Oven-Baked Tomato Risotto
- 1 litre Chicken or Veg Stock
- 25g butter
- 1 medium onion, peeled and finely chopped
- pinch saffron (if you’ve got some!)
- 800g fresh tomatoes, coarsely chopped
- 300g risotto rice
- 150ml white wine (I’ve made without and it still tasted fine!)
- salt and pepper
- 100g grated parmesan plus a bit to sprinkle on to serve.
- 50g mixed fresh herbs (parsley, basil, mint, coriander etc.)
- 6 tbsp extra virgin olive oil
- Preheat Oven to 190c/170c fan/gas 5
- Melt butter in oven proof casserole dish over medium heat and fry onion for few minutes
- If using the saffron, grind it and combine with 1 tbsp boiling water and set aside
- Add the chopped tomatoes to casserole and cook for few minutes stirring frequently until the mush down.
- Add the rice and stir in for 1-2 minutes to coat in the butter and flavourings
- Pour in the wine and continue cooking until absorbed
- Add stock to the pot along with the saffron liquid (if using)
- Season with salt and pepper
- Bring to the boil, cover the pan with lid and cook in the oven for 25 minutes
- Meanwhile, roughly chop the herbs and, along with olive oil, blitz in a food processor until a smooth puree.
- Once risotto done, stir in the parmesan and dollop the herb puree mixture on top and fold in a few times to ‘streak’ the risotto. Sprinkle extra parmesan on the top if so desired!
- TUCK IN!
1 litre Chicken or Veg stock