KITCHARI (serves 8 - 10) A precursor to Kedgeree, which is a British adaptation of this vegetarian favourite.


1 cup red lentils (massoor dhal)

3 cups Basmati rice (1 cup of rice is approximately 3 serves)

8 tablespoons ghee

1 finely chopped medium sized onion

7 ½ cups boiling water (or stock)

4 cloves garlic finely chopped (optional)

4 cm piece of ginger finely chopped (optional)

2 teaspoons whole cumin seed

8 cloves

2 pieces of cinnamon bark (3 cms long)

8 cardamom pods

2 teaspoons turmeric powder

4 teaspoons veggie salt





  • Wash the dhal and soak for half an hour (change the water several times till it runs clear)
  • When ready to cook, wash the rice separately and drain
  • Heat ghee in a heavy based pan
  • Fry the onions till golden brown
  • Add the ginger, garlic, cumin, turmeric, cinnamon, cardamom and cloves and fry for a few seconds
  • Add the drained dhal and rice – stir gently coating with ghee – till it starts to stick to the pan
  • Add the boiling water (or stock)
  • Bring to a rolling boil, then cover and turn the heat to simmer
  • Cook for 10 minutes
  • Turn off heat and leave to rest for another 10 minutes before serving