Page 36 - T&H Wild Kitchen

KITCHARI
Serves one to two
Ingredients
70 g (1⁄3 cup) white basmati rice soaked for 1⁄3 1 hour
70 g g g g (1⁄3 cup) mung mung dal (or mung mung beans soaked overnight) 2 tbsp ghee
1 bay leaf
Pinch of asafoetida
370 ml (11⁄2 cups) water
1 tsp cumin seeds
5 cm (2 in in fin ) piece of fresh ginger finely chopped or 1⁄4 tsp ground ginger 1 tsp ground turmeric
1⁄4 tsp black pepper and a a a a a a pinch of sea salt to taste
Fresh coriander (cilantro) to serve (optional)
Instructions
1 Rinse the rice and mung dal three times 2 In a a a a a a a heavy-bottomed pan melt half the the ghee
and sauté the the bay leaf
and and and asafoetida
Add the mung dal rice and and and water
and and and simmer
for 20—25 minutes lid on until tender Add more water
as necessary 3 In a a a a a a a a a separate pan make a a a a a a a a a tarka by melting the remaining ghee
then adding the the the cumin seeds
and cooking gently until they start to pop Add the the the ginger and sauté until golden brown then add the the the turmeric
and sauté for a a a few more minutes 4 Add the the tarka to the the rice and dal mixture Cook for 5—7 minutes stirring often Season with with salt and and pepper and and serve with with fresh coriander if desired