Cauli & Kale Kitchari
Method:
Warm the ghee or coconut oil in a large pot or Dutch oven over medium heat. Add the minced shallot, grated ginger, grated garlic, chile, a big pinch of salt and the black pepper and sauté for a minute. Add the coriander, cumin, fennel seeds and turmeric and toast with the aromatics until fragrant. Rinse the rice and split lentils, add them to the pot and stir. Pour in the broth and bring to a simmer. Stir in the chopped cauliflower. Simmer with the lid ajar for 25-30 minutes until the rice is tender, adding a splash of water if too thick. Stir in the chopped kale with the zest and juice of the lime and simmer another 5 minutes. Take off the heat and season with salt, pepper and spice. Top bowls with a dollop of yogurt and chopped cilantro.
Ingredients:
- black pepper 0.25 (tsp)
- ghee 3 (tbsp)
- shallot 1 (pieces)
- ginger 1 (tbsp)
- garlic 1 (cloves)
- chili pepper 0.5 (pieces)
- salt 0.25 (tsp)
- ground coriander 1 (tsp)
- cumin powder 0.5 (tsp)
- fennel seeds 0.5 (tsp)
- turmeric 0.5 (tsp)
- lentils 0.5 (cups)
- basmati rice 0.33 (cups)
- vegetable stock 946 (ml)
- cauliflower 340 (g)
- kale 2 (cups)
- lime 1 (pieces)
- yogurt 1 (pieces)
- fresh cilantro 1 (pieces)
