Kichadi

Kichadi

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

One of the healthiest dishes, this is a delicious mixture of fresh vegetables, a grain and a legume.

Ingredients

Quantity Ingredient
4 tablespoons light olive oil
2 cloves
1 small piece cinnamon stick
4 cardamom pods, split
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 onions, chopped
1 green capsicum, seeded and diced
2 cups rice, brown or white
6 cups water
1 teaspoon salt
1 cup yellow split peas
1 large tomato, peeled and diced
1-2 cups cauliflower florets or green peas

Method

  1. Heat half the oil in a large, heavy-based saucepan. Add the spices and sauté gently until fragrant. Add the onions and capsicum and cook, stirring, until the onions are soft. Stir in the rice and cook for about 5 minutes, or until the rice begins to turn glossy.
  2. Add the water and salt and bring to the boil. Cover and cook the white rice over a gentle heat for 10 minutes. If using brown rice, cook a further 10 minutes. Sauté the yellow split peas and tomatoes in the remaining oil. Add the split peas and tomato to the rice and continue cooking for 15 minutes. Add the cauliflower or green peas, cover, and cook for a further 15 minutes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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