SPICED ROSEMARY CARROT AND BEET KITCHARI

 
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 INGREDIENTS

Serves 2

To make the kitchari base:

½ cup (90g) mung dal
⅓ cup (60g) white basmati rice
1 tbsp ghee (or coconut oil)
1 bay leaf
2½ cups (625ml) water or more
¼ tsp turmeric
Pinch of hing/asafoetida (optional)
¼ tsp salt
¼ tsp freshly ground black pepper
Sprig of fresh rosemary

For the vegetable topping:

1 medium organic beet, peeled and grated on the large tooth
2 medium organic carrots, peeled and grated on the large tooth
¼ cup of water or more
1 tsp jaggery
½ tsp curry powder
1 tbsp ghee
Salt
Black pepper
Sprig of fresh rosemary

METHOD

  1. To prepare the basic kitchari, rinse the mung dal and rice until the water runs clear.

  2. Add to a pot with the water, bay, turmeric, hing, ghee and rosemary and bring to the boil.

  3. 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.

  4. Season with the salt and pepper and set aside.

  5. Meanwhile, prepare the vegetables. Using a cast iron skillet, warm the ghee and stir in the jaggery until it dissolves. Add the water and grated vegetables.

  6. Over medium heat, bring to a boil and simmer for 12 to 15 minutes, stirring occasionally. Add the curry powder and salt. Let this mixture continue to cook gently for another 5 minutes as the vegetables begin to glaze and the mixture thickens.

  7. To serve, remove the rosemary and bay leaf and gently swirl the beet and carrot glaze through the pot of kitchari to create a blaze of colour and carefully plate up the kitchari. Top with a portion of the vegetables and use a chopstick to swirl through.