Sprouted Kitchari Food
TOMATO & SPINACH KITCHARI
Combine lentils with spinach, tomatoes and spices to make this warming midweek veggie supper that's low-fat and packed with vitamins. Serve with warm chapatis
Provided by Esther Clark
Categories Dinner, Supper
Time 50m
Number Of Ingredients 15
Steps:
- Tip the rice and lentils into a sieve and rinse thoroughly under cold, running water. Set aside.
- Heat 1 tbsp of the oil in a large saucepan or casserole. Add the onion along with a pinch of salt and fry over a medium-high heat for 10 mins or until golden. Stir through the ginger, garlic, turmeric, ground coriander, half the cumin seeds and the chilli powder and fry for 1 min. Add the rice and lentils to the pan and pour in the stock, bring to a simmer then cover, turn down and cook for 25 mins, stirring now and then, until the lentils have turned creamy. Add the tomatoes and spinach and cook for 5 mins.
- Heat the remaining oil in a small frying pan and add the remaining cumin seeds, cooking for 1 min. Spoon the lentils into four bowls, drizzle over the cumin oil and top with the chilli. Serve with warm chapatis, if you like.
Nutrition Facts : Calories 420 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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- OPTIONAL: Soak mung beans and rice in a large bowl of water overnight or for 8-12 hours. Drain and set aside.
- In a large pot over medium heat, add ghee (or coconut oil), once warm add all spices. Cook over medium heat for 2-3 minutes until the spices become fragrant. They will begin to smell nutty and toasted.
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