LENTILS INDIAN RECIPES
SPICED SQUASH KITCHARI (INDIAN SLOW-COOKED RICE AND LENTILS)
Kitchari (Indian slow-cooked rice and lentils) makes a filling vegan dinner for 4. Add roast squash, coconut yogurt and a squeeze of lime. Next time: Try GBBO star Chetna Makan’s Bengali khichdi.
Provided by Esther Clarke
Total Time 40 minutes
Cook Time 4
Yield Serves 4
Number Of Ingredients 14
Steps:
- Heat the oven to 180ºC fan/gas 6. Toss the squash on a baking tray with 1 tbsp of the oil and some salt. Roast for 20-25 minutes or until tender.
- Meanwhile, tip the rice and lentils into a sieve and rinse under cold water for a few minutes or until the water turns from cloudy to clear.
- Heat the remaining oil in a saucepan, add the onion and a pinch of salt and fry over a medium heat for 8-10 minutes. Add the ginger, garlic and spices, then cook for 1 minute. Stir in the lentils, rice and stock. Bring to a simmer and cook over a low-medium heat, covered, for 25 minutes, stirring regularly. Add a splash more water if it starts to thicken too much.
- Stir the spinach into the rice and let it wilt for a couple of minutes. Season to taste, then share among bowls, top with the squash/pumpkin and, if you like, serve with yogurt, chilli flakes and lime wedges for squeezing
Nutrition Facts : Calories 67.4g (10.8g sugars), FatContent 10.7g (1.7g saturated), ProteinContent 19g , CarbohydrateContent 67.4g (10.8g sugars), FiberContent 9.2g
VEGETARIAN INDIAN RECIPES - BBC GOOD FOOD
Discover some of our greatest vegetarian Indian recipes for a homemade feast. From curries to samosas, bhajis and side dishes, every dish is full of flavour.
Provided by Good Food team
Number Of Ingredients 1
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