Kurma

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Got the hang of it?

M from UK wrote me in connection with the reheated lunch enquiry (see Ask Kurma blog below)

"Thank you so much for your wonderful insight - it is a great help to us. We will certainly get one of those thermos-based containers now. Thanks for this suggestion and also for reminding us to consider our body type when choosing what to eat - we have all too often neglected this in the past.

We now cook your khichari (from your book 'Quick Vegetarian Dishes') a couple of times a week to take to the office for lunch. It is so nourishing and sustaining. Your books are fantastic - I don't know how we would live without them! Thanks for everything, kind regards, M."

Here's that delicious Khichari recipe.

Hearty One-pot Melange of Mung Beans, Rice & Vegetables (Khichari)

Khichari (pronounced “kitch-eri”) is such an important dish for vegetarians that I have included a different recipe for it in each of my cookbooks. The flavoursome, juicy stew of mung beans, rice and vegetables is both nutritious and sustaining. It can be served anytime a one-pot meal is required. You can practically live on khichari, and in fact, some people do. I eat it accompanied by a little yogurt, some whole-wheat toast, lemon or lime wedges and topped with a drizzle of melted ghee. Bliss! Serves 4-6.

½ cup split mung beans, washed and drained
6 cups water
1 bay leaf
1.5cm (½-inch) chunk ginger, chopped fine
1 small green chili, seeded and chopped
½ teaspoon turmeric
2 teaspoons coriander powder
1 cup Thai rice, or other long grain rice of your choice
1 packed cup each broccoli, potato cubes and quartered Brussels sprouts, or veg of your choice
2 ripe tomatoes, chopped
1½ teaspoons salt
2 tablespoons ghee
2 teaspoons cumin seeds
small handful curry leaves
½ teaspoon yellow asafetida powder
½ cup chopped fresh coriander leaves
wedges of lemon, some chilled yogurt, and extra ghee for serving

Bring to a boil in a saucepan the mung beans, water, bay leaf, ginger, chili, turmeric and coriander, then reduce to a simmer, and cook, partially covered, for about 15 minutes, or until the beans start to break up.

Add the rice, vegetables, tomatoes and salt, increase the heat, and stirring, bring to a boil, then return to a simmer, covered. Cook, stirring occasionally, for another 10-15 minutes, or until the rice is soft.

Season: heat the ghee in a small saucepan over moderate heat. Sprinkle in the cumin seeds, fry until a few shades darker, and add the curry leaves – careful, they crackle. Sprinkle in the yellow asafetida powder, swirl the pan and empty the fried seasonings into the khichari. Stir the seasonings through, then return to a simmer and cook for another 5 minutes or so, or until the rice is fully swollen and soft. If you desire a moist khichari, add a little boiling water now.

Serve: fold in the fresh coriander, and serve the khichari piping hot with a drizzle of warm ghee, and the accompaniments suggested above.