Name: Kitchari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 2 teaspoon grated fresh ginger; 2 clove garlic, crushed; 3 whole cloves; 1/2 teaspoon cumin seeds; 1/2 fresh long green chilli, sliced finely; 1 fresh bay leaf; 1/2 small_piece kumara (orange sweet potato) (125g), peeled, cut into 1cm (½-inch) pieces; 1/4 cup (30g) frozen peas; 1/2 cup (100g) basmati rice; 1 1/2 cup (375ml) water; 1/2 teaspoon salt-reduced chicken stock powder; 1/2 cup (85g) rinsed, drained canned brown lentils; 1/4 cup (70g) low-fat plain yoghurt; 2 tablespoon fresh coriander leaves (cilantro)

Kitchari

Packed full of nutrients and flavour.

Serves 2

Prep

10M

Cook

30M

Total

40M

Kitchari, an ancient Indian dish, is often eaten to detoxify the body, and is believed to aid digestion. This delicious recipe is packed full of nutrients and flavour you’ll love.

Looking for more Indian recipes?

Ingredients

1 tablespoon olive oil

2 teaspoon grated fresh ginger

2 clove garlic, crushed

3 whole cloves

1/2 teaspoon cumin seeds

1/2 fresh long green chilli, sliced finely

1 fresh bay leaf

1/2 small_piece kumara (orange sweet potato) (125g), peeled, cut into 1cm (½-inch) pieces

1/4 cup (30g) frozen peas

1/2 cup (100g) basmati rice

1 1/2 cup (375ml) water

1/2 teaspoon salt-reduced chicken stock powder

1/2 cup (85g) rinsed, drained canned brown lentils

1/4 cup (70g) low-fat plain yoghurt

2 tablespoon fresh coriander leaves (cilantro)

Method

1.Heat oil in a medium saucepan over low heat; cook ginger, garlic, cloves, seeds, chilli and bay leaf, stirring occasionally, for 1 minute or until fragrant.

2.Stir kumara, peas, rice, the water and stock powder into pan. Shake the pan to evenly settle the rice; bring to the boil. Reduce heat; cover, simmer, without stirring, for 15 minutes.

3.Remove from heat; stand, covered, for 10 minutes, then fold through the lentils. Serve rice mixture topped with yoghurt and coriander.

Kitchari can be served as a breakfast dish with a poached egg and wholemeal flatbread.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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