Kichri with Garlic, Peas and Spinach

Mira Manek shares her recipe for this classic Indian comfort food. Kichri is light, nutritious and can be tweaked to include any veggie you may have at home
Kichri with Garlic, Peas and Spinach
Supplied
Kichri with Garlic, Peas and Spinach
May 02, 2020
Preparation Time 5-10 minutes
Cooking Time 40-45 minutes
Serves 2
PHOTO BY Mira Manek
RECIPE BY Mira Manek

INGREDIENTS

150g kichri mix or 75g spinneysFOOD Long-Grain Basmati Rice and 75g spinneysFOOD Split Moong
1 tbsp ghee or coconut oil
1 tsp spinneysFOOD Cumin Seeds
1 tsp spinneysFOOD Mustard Seeds
A few fenugreek seeds, optional
1 red onion, sliced
1 or 2 garlic cloves, finely chopped or grated
A pinch of asafoetida
1 tsp spinneysFOOD Fine Turmeric
5 tbsp peas
120g spinach
1-2 tsp spinneysFOOD Salt
750ml spinneysFOOD Bottled Drinking Water

To serve (optional)

spinneysFOOD Fresh Coriander
Yoghurt
Poppadoms

METHOD

  • 1

    Rinse the kichri mix under cold running water a few times to remove any starch

  • 2

    In a medium pan on a low heat, heat the ghee or coconut oil then add the cumin seeds, mustard seeds and fenugreek seeds. When the mustard seeds start to pop, (this will happen after about a minute), add the onion and garlic, and cook until they’re lightly browned, about 2 minutes, then stir in the asafoetida and turmeric and immediately add the peas and spinach and 1 tsp of salt.

  • 3

    Stir this on a medium heat for a few minutes, then add the kichri mix and pour in the water and 1 tsp of salt. Place the lid on the pan and let the kichri cook for 45 minutes on a low to medium heat until all the water is absorbed and the kichri is well cooked.

  • 4

    Once cooked, stir it quickly as though you’re whisking, taste and add salt if required, then garnish with coriander if you like and eat with some yoghurt or just by itself. You can also eat with a side of roasted poppadoms.

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