Rice and Lentils, served with Yogurt
Can I adapt this easily as a vegetarian or vegan?
"On Thursday we don't eat meat". A phrase that I grew up with and which has stuck with me ever since. Thursdays in Sudan were vegetarian days for many Jewish families. This vegetarian dish, called Kichri, or Kishri, is eaten with a tzatziki-esque yogurt and is incredibly filling.
6 cloves garlic
2 teaspoon. turmeric
1 teaspoon. ground cumin
2 teaspoons. salt
200g basmati rice
300g red lentils
700ml water (approx.)
300g greek yogurt
½ cucumber; finely chopped
3 teaspoons dried mint
1 tablespoon extra virgin olive oil
1 teaspoon salt
Mince the garlic
Wash the lentils and rice together in a sieve under a tap until the water running through it is clear
Fry the garlic in butter in a large saucepan on a low to medium heat until golden.
Add the salt, cumin and the turmeric, then fry for another 30 seconds
Add the lentils and rice to the saucepan
Form a hole in the centre of the pan and pour enough water to cover 1½ cm over the level of the rice
Cover and cook on a low-medium heat for about half an hour, until the rice is cooked and the water has fully absorbed into it. If the water has fully absorbed before the rice is tender, add a little more
While the kishri is cooking, finely chop the cucumber, and combine all the ingredients for the yogurt together in a separate bowl ready to serve