Make a batch of kitchari, a soothing, dhal-like dish linked to Ayurvedic cleanses (an ancient system of alternative medicine from India) for a healthy supper.
Prep:15 mins
Serves 4
1 tbsp ghee1 small cauliflower, stalks and florets finely chopped2 carrots, finely chopped15g piece of ginger, peeled and grated1 tsp ground cumin½ tsp black mustard seeds½ tsp fennel seeds½ tsp ground coriander½ tsp ground turmeric150g moong dal, rinsed and drained (available in specialist shops and large supermarkets)100g basmati rice, rinsed and drainedsmall handful of coriander, finely chopped1 lime, cut into wedges
STEP 1Melt the ghee in a large flameproof casserole or saucepan over a medium heat. Stir in all the cauliflower and carrots, and season lightly. Fry gently for 10 mins until the vegetables have softened and taken on a bit of colour.STEP 2Tip in all the spices and fry for a further 2 mins until fragrant. Pour in the moong dal and rice, and stir to coat in the spices. Season with salt and pour in 1.25 litres water. Bring to a simmer and cook for 45 mins, stirring occasionally until the beans and rice are fully tender and have broken down. The texture should be porridge-like. Season to taste and sprinkle over the coriander. Serve with the lime wedges on the side for squeezing over.
