My version of the Indian dish, Kichari, is a great storecupboard supper, delicious as a main or a sideNutrition per serving(332k calories, protein 11.0g, carbohydrate 56.0g, fat 9.0g, saturated fat 1.0g, fibre 3.0g, salt 0.58g)
Ingredients(Serves 4)
200 g basmati rice
olive oil
1 onion, chopped
2cm piece ginger, chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
each cumin and mustard seeds
400 g can black-eyed beans / peas, rinsed and drained
2 bay leaves
1 cinnamon stick
turmeric
pumpkin seeds, plain or toasted
Method
Rinse the rice several times in cold water until the water runs clear. Drain well. Heat the oil in a large pan, add the onion and ginger and fry for 5 mins until the onion is lightly coloured. Stir in the garlic, chilli, cumin and mustard seeds, and fry for 1 min.
Tip the rice and beans into the pan and mix well. Add 600ml water, the bay, cinnamon stick, turmeric and a little salt. Bring to the boil, then reduce the heat, cover and gently cook for about 15 mins until the rice is tender. Sprinkle with pumpkin seeds and serve with a tomato salad.