1 - It's a good kichadi recipe, and there is a bitter aftertaste which is either too much cumin or too much turmeric. I'm going to start with too much cumin.
2 - I did it again, but I forgot to serve with cilantro and lemon juice. Diminishing the amount of ground cumin seems to have helped, but there still seems to be a bitterness, but that might be balanced by the garnishes.
3 - First, reducing the turmeric got rid of that bit of bitterness. Secondly, this is currently enough for 2 people. I am doubling it, which means a whole lot of fresh ginger!
4 - There I think that's right. Let's give it a go.
5 - Yup, once again. The longer you leave it to cook the more porridge like it becomes, so that may be something to add to the instructions. But really, no changes.
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 mung beans)
1 tsp ground cardamom
1 tsp garam masala
1 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
- Soak the lentils and rice overnight. Drain completely before using.
- Heat the oil with the cumin and mustard seeds until the mustard seeds start to pop and the cumin is fragrant.
- Add everything else EXCEPT for the tamari sauce.
- 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!
- Add the tamari sauce and taste to adjust the seasoning.
- Serve and provide garnishes of fresh cilantro and citrus juice.
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