Kichiri (split peas and rice) heat 5/10
A simple and delicious mixture of rice and pulses. Lovely on its own or served with other curries (30g net). Egg optional (see below)!
- 1 packet Kichiri mix (recipe card included)
- 2 tbsp vegetable oil
- 300ml/1/2 pint water
- 300ml/1/2 pint 'your secret sauce'
- 150g yellow split peas
- 150g basmati rice
- handful chopped coriander, to serve
- Soak the split peas in water overnight, then drain, rinse and put back in the pan with plenty of fresh water. Bring to the boil and simmer for about 30 minutes until they are ready to eat. Strain and rinse in cold water.
- Heat the oil in a pan and stir in the spices. Add the peas and rice and stir until coated and fragrant. Add the secret sauce and some of the water, bring to the boil and simmer.
- Keep an eye on the consistency, adding more water if you like things sloppy but less if you like it dry. The main thing is not to overcook the rice, so keep an eye on it, and give it 10 to 15 minutes.
- Before serving stir in the coriander. The fresh flavour really adds to the dish, so don't be mean!
- Serve with mango chutney.
- You could try substituting the same quantity of green lentils for the split peas. They don't need soaking, but cook them separately for about 20 minutes before adding them to the pot with the uncooked rice.
- If you want something milder follow the recipe above but use only half the spices.
- We have tried this with chicken added: slice a breast thinly and pan fry in a little oil. When it is just cooked add it to the rice and peas and stir until well-coated with the spices (this will appease non-vegetarians!).
- For a lower carb version someone suggested using cauliflower instead of rice, and this works very well (and allows you to have some naan on the side, too!). Take 300g cauli and blitz it in a blender for a few seconds. Follow the recipe above, cooking until the cauli is ready. Remember, it won't absorb the liquid in the way rice does, so will be a little sloppier.
- For more protein add 4-6 halved hard-boiled eggs when serving.