Kitchari

This is such a soothing dish without skimping on lots of flavor. 

Timing: 45 minutes

1 Tbsp mild vegetable oil (sesame is good)

2 tsps whole cumin seeds 

2 tsps whole mustard seeds 

5 Tbsps (100gr) finely grated fresh ginger

2 carrots, sliced 

1 cup basmati white rice

1½ cups red lentils (or the more classic split yellow moong dal aka split mung beans)

½ tsp ground cardamom

1 tsp garam masala

1 tsp ground cumin

½ tsp ground turmeric (plus more to taste)

1½ tsps sea salt (plus more to taste)

8 cups water

2-3 Tbsps tamari sauce (to taste)

FOR SERVING 

Chopped fresh cilantro

Lemon or lime juice 

1. Soak the lentils and rice overnight. Drain completely before using.
2. Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
3. Add everything else EXCEPT for the tamari sauce.
4. Bring to a boil then simmer for at least 20-30 minutes or until the rice and lentils are completely cooked and tender. Leave it longer and it will break down more, which I personally quite enjoy. It's up to you, but keep in mind that you can't overcook it, unless you burn it!
5. Add the tamari sauce and taste to adjust the seasoning.
6. Serve and provide garnishes of fresh cilantro and citrus juice.

Summer Kitcharee

This is comfort food. The texture is creamy, the flavors are soothing (and a bit spicy) and the something is something. You know what I mean. Or you will once you eat some of this.

1 Tbsp vegetable oil

1 onion (6oz/170g) chopped

4 carrots (12 to 15oz) chopped

4 large celery stalks, chopped (2 tsps. celery seed)

2 medium potatoes (16oz), quartered and diced into bite-size pieces

10 cloves garlic (40g), minced

3” piece of peeled fresh ginger, minced (about 25g)

1 tsp hot curry powder (pref. Madras curry powder)

1 tsp garam masala 

¼ tsp  turmeric

1 tsp salt, to taste

Pinch or 2 red chili flakes, to taste

1 cup split red lentils or split mung dal

½ to ⅔ cup white Basmati rice 

8 cups vegetable broth

1 large bay leaf

2 zucchini (400g), quartered, sliced

2 cups (72g) Swiss chard, stemmed and julienned (or other greens)

1 to 2 handfuls of fresh green beans, cut into 1" lengths

½ tsp salt, to taste

To serve provide the following toppings:

- plain yogurt

- Braggs Aminos

- steamed broccoli

- fresh lemon slices

- chopped cilantro 

- parsley

1. Cook the onion in the oil hot oil in a large soup pot or Dutch oven over medium-low heat, until just starting to soften, about 5 minutes.
2. Add carrots, celery, potato, garlic and ginger. Stir to combine and cover and let the vegetables sweat, stirring occasionally, until the onions are soft and translucent.
3. Add the spices and mix in, cooking for about a minute.
4. Add the lentils, rice, broth, and bay leaf and bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
5. Add the zucchini squash and green beans and cover to cook for an additional 20 to 30 minutes or until the pulses start to fall apart and the veg is just tender.
6. Stir in the spinach.
7. Turn off the heat. Taste and season with salt, as needed.
8. Ladle into bowls and serve with toppings as desired.

Red Rice

This is the perfect accompaniment to refried beans. Of course, the chicken broth can be replaced by vegetable broth for a vegetarian version.

12 oz fresh tomato, cored
1 onion (6oz/170g)
3 jalapenos or ½ tsp cayenne pepper (for this heat-sensitive, this can be omitted)
2 cups white rice
⅓ cup oil
4 minced garlic cloves
Chicken broth (about 2 cups, subs veg broth for vegetarian)
½ tsp cumin
1½ tsp salt
½ cup fresh cilantro
1 lime cut into wedges

1. Run tomato and onion through a blender to pulverize. Measure out the quantity and add chicken broth until you get a total of 4 cups of tomato-onion-chicken broth.
2. If using: Remove ribs and seeds of jalapeno and mince.
3. Rince the rice under cold water for about 1½ minutes to remove starch for a light and dry cooked rice.
4. Heat the oil in a large pan with straight sides until a few grains of rice sizzle when they hit the oil. Fry the rice until it turns golden, about 7 minutes, adding the garlic partway through to get it to caramelize a bit. (NOTE the rice will likely glom together and get weird, just keep stirring and breaking up the clumps until it dries and stops sticking together and turns a light golden).
5. Add the cumin, cayenne (if using) and salt and stir constantly for about a minute before adding the pulverized veg the broth and pulverized veg.
6. Add the veg-and-broth liquid. Bring to a boil and cover. Stir after 15 minutes to combine everything back together (the veg will tend to separate to the sides), then cook another 5 to 15 minutes until the rice is perfectly cooked.
7. Stir in the jalapeno (if using) and cilantro; allow to rest, off the heat, for another 5 minutes.
8. Serve with lime wedges.

Savoury Rice

I have been making this dish for years! I use it whenever I make Indian or similarly heavily spiced dishes as an accompaniment.

Serves 3 to 4

1 cup white rice
1 tsp vegetable oil
½ tsp black mustard seeds
½ tsp cumin seeds
2 cups water
1 tsp salt
¼ tsp ground black pepper

1. Pour the oil in a saucepan and add mustard and cumin seeds. 
2. Start the heat under the pot. When the mustard seeds start to pop (this is unmistakable), add the water, rice and salt.
3. Bring to a boil. Put on a low simmer and cover, cooking 15 to 20 minutes or until the rice is done.
4. Add the black pepper, and mix in before serving