PARSNIP AND WATERCRESS KITCHARI
Welcome to the surprise hit from both of my retreats in Portugal and the Yorkshire Dales — a creamy, sweet and lightly spiced belly-soothing kitchari with a fresh spike of watercress. We served this for breakfast and for many it was an eye opener — both the idea of eating something so savoury first thing in the morning and the idea of it being parsnips of all things! This recipe was requested by everyone and it’s one I’d love you to try for breakfast, or indeed any time of the day. Change up the parsnip and watercress with carrots and spinach or try beetroot and parsley.
INGREDIENTS
2-3 tbsp ghee
1 onion, roughly chopped
2 cloves garlic, chopped
3 stalks celery, finely sliced
1 bay leaf
1 medium parsnip, chopped or grated
½ cup (90g) yellow mung dal
⅓ cup (60g) white basmati rice
2½ cups (625ml) water, or more
1 large bunch watercress (60-80g)
Pinch of hing/asafoetida (optional)
¼ tsp salt
¼ tsp white pepper, or to taste
METHOD
In a soup pot, sauté onions in ghee over medium heat until slightly caramelised. Add garlic and celery and cook another few minutes until tender, then add the parsnip and cook several minutes more.
Rinse the mung dal and rice until the water runs clear.
Add to a pot with the water, bay, turmeric, hing, ghee, salt, and white pepper and bring to the boil.
Reduce to a gentle simmer and cook, lid on, for 30 minutes, adding more water depending on your preference that day for a more soupy or hearty kitchari.
Meanwhile, separate the watercress leaves from the stalks, finely chop the stalks and stir into the kitchari while it is cooking. Rough chop the watercress leaves and fold through the finished dish, allowing it to wilt in the residual heat. Taste and adjust seasoning.
Serve immediately, seasoned with freshly ground black pepper.
NB: To spice this up, add ½ tsp curry powder with the turmeric during the cooking stage, and as a garnish heat 1 tbsp ghee and add 1½ tsp mustard seeds. As soon as it starts to splutter, pour over the kitchari to serve.