There are many many versions of Kitchari – I recently saw a list of 90 different kitchari recipes. And that would just be the tip of the iceberg. Today we make kitchari with Moth Beans.
Moth Beans (pronounced Mot-h) are packed with nutrition. Here they are cooked with rice, onions, garlic, spices and tomato, for a delicious any-time meal or snack. Omit the onions and garlic if preferred.
Similar recipes include Bisi Bele Huriyanna, Moth Bean (Matki) Dal, Latka Kitchari, Bengali Vegetable Khichuri, and Cauliflower and Broken Wheat Kitchari.
Browse all of our Kitchari dishes, and all of our Rice recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Summer dishes.
Continue reading “Moth Bean Kitchari | Matki Khichuri”
Saffron rice – it’s a classic of the Middle East, and one that is so gorgeous. This is a simple recipe that gives 2 colours to the rice. Always use good saffron – nice long threads with an earthy and sweet aroma.
Serve with any Middle Eastern or even Indian dish. You will love it.
Are you wanting other ways to use saffron? Try crushing a tiny piece of saffron into a glass of champagne or sparkling apple cider, turning the drink into a golden elixir. And coffee spiced with saffron and cardamom is a wonderful, soothing drink. Try our Saffron and Spices Tea – relaxing and amazing.
Similar recipes include How to Cook Buttery Steamed Rice, How to Cook Rice with the Absorption Method, and Simple Oven Finished Rice.
Saffron dishes include Saffron Mograbieh with Broad Beans, Saffron, Date and Almond Rice, and Dates and Saffron Soaked in Spiced Ghee.
Browse all of our Rice dishes, all of our Saffron dishes, and all of our Persian recipes. Our Middle Eastern dishes are here. Or explore our Early Summer recipes.
Continue reading “Persian Saffron Rice”
India must be the country that has the most appreciation of rice. It boasts thousands of different rice varieties and many many more dishes that feature rice as the main ingredient. Rice is never ever relegated to a side dish, playing second fiddle to the main dish or dishes of the meal. There it is, front and centre, always. Pulaos, Kitcheri, Biryani, Bhats, Pongal and Mixed Rices are examples of well known rice dishes.
Pulihora is a South Indian rice which is usually made with tamarind. But the same dish can also be made with green mango or with lemon juice as the souring agent. It is a rice dish that plays homage to the love of sour tastes in Tamil Nadu and beyond. In this recipe, the tamarind is replaced with green mango, and some carrot adds a sweet counterbalance and colour.
This dish is also called mangai sadam and mavinakayi chitranna in different regions. The recipes vary a little, e.g. coconut might be added, but the base is essentially the same. In South India mango pulihora is made during certain auspicious occasions and festivals too.
Similar dishes include 30 Indian Dishes for Mid Summer, Saffron Rice, Saffron, Date and Almond Rice, Ghee Rice with Pandanus, and Green Mango and Coconut Rice.
Browse all of our Mixed Rice dishes, all of our Rice dishes, and Green Mango Recipes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.
Continue reading “Green Mango Rice | Mamidikaya Pulihora”
How most excellent is pesto and its cousin pistou swirled into vegetable soups! We do it in our 13 Treasure Happiness Soup, so called because it brings a sense of joy and happiness to anyone who eats it. More correctly it is a Provencale Vegetable Soup.
Our soup today is one of the Italian ones that combines pasta and dried beans, a classic soup pairing, with vegetables. The pasta used can be Vermicelli or Maltagliati – the irregular shapes of pasta designed to go into soups. A hand made pesto crowns the soup and is swirled through the soup before eating – a process that adds to the joy of hot soup on a cold day.
Similar Soups include 31 Soups for Winter, 13 Treasure Happiness Soup, and Chickpea and Butterbean Noodle Soup.
Browse our Minestrone Soups and all of our Soups. Our Italian dishes are here. Or explore our Late Autumn dishes.
Continue reading “Minestrone alla Genovese | Genoese Minestrone with Pesto”
What is a Minestra? Minestra predates zuppa (another type of Italian soup) by a few centuries. Derived from the Latin ministrare, meaning to administer, the word reflects how minestra was served from a large bowl or pot by the figurehead in the household. Minestra was traditionally the principal – and often the only – dish served in a meal.
Today it is a rather umbrella term referring to a first course of vegetables, legumes, pasta or rice cooked in a stock. Minestrone is one of many minestra soups. Regional variations abound but a minestrone always includes a vegetable that will thicken the soup, such as fresh or dried beans, potatoes or pumpkin. It must also include pasta or rice. Our soup today is a type of Minestrone (Minestrone di Fagioli or Minestrone di Pasta e Fagioli), one that does not include a large variety of vegetables. You will find similar soups under many different names as your browse the internet.
Similar dishes include 31 Soups for Winter, Greek White Bean Soup, Dried Fava Bean Soup, and Turtle Bean Soup.
Browse all of our Soups and all of our Italian dishes. Or explore our Late Autumn recipes.
Continue reading “Minestra di Pasta e Fagioli Borlotti | Italian Borlotti Bean and Pasta Soup”
Congee is made from slow and long cooked grains and lentils. Chinese rice congee is the best known around the world, but Korea and Japan also have congees, and India has kanji. The macrobiotic movement adopted congee as a delicious and nourishing dish, easy on the digestion. It can be eaten at any time of the day and is very popular for late night snacking and for breakfast. They say that the longer congee cooks, the more powerful it is.
You want to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I keep my pot for congee only.
Similar dishes include Congee, Red Rice and Adzuki Congee, and Quinoa Porridge.
Browse all of our Barley recipes and all of our Congee dishes. Or explore our Late Winter recipes.
Continue reading “Barley, Millet and Mung Congee”
Across India there are many versions of rice cooked with lentils, called various names such as kitchari (and variations on this) and pongal. In Andra Pradesh, it is called Pulagam and is made with short grain rice and mung dal.
It is a very pared-back version of pongal, without any tempering and with only turmeric as spice. But it is surprisingly delicious, mixed with a little ghee and well seasoned.
It is often used as naivedyam in festival such as Sankranti and Varalakshmi Puja.
You might want to browse our 25 or so Kitchari recipes, collected together for you.
Similar dishes include Moth Bean Kitchari, Ven Pongal, Goan Bisibelebath, and Masoor Sprouts Kitchari.
Browse all of our Kitchari and Pongal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Pulagam | Telegu Ven Pongal / Kitchari | Ghee Pongal”
One can’t overemphasise the delicious and nourishing qualities of mung beans. Use the whole green beans for delicious, grounded, darker flavours, and the hulled yellow split mung dal for lighter, summery yet nourishing flavours.
This dal comes again from The Monk’s Cookbook by the beloved Monks on Kauai. A very simple dish but one packed with flavours. Their recipe feeds 20, and I have modified it down to a family meal size. It takes no more than about 45 mins to cook – 35 – 40 for the dal and the rest for the tadka.
Similar dishes include Monk’s Bhindi Subzi, Simple Monk’s Dal, and Fenugreek Kuzhambu.
Browse all of our recipes from the Monk’s Cookbook, and all of our Dals. All of our Indian recipes are here, and the Indian Essential Series is here. Or explore our Early Summer dishes.
Continue reading “Monk’s Ayurvedic Dal with Green Peppers”
This kootu recipe is one that can be made with cluster beans alone or with added cooked bean seeds or whole cooked chickpeas. It is easy and quite versatile. I love the taste of cluster beans with their gentle bitterness, and make it most often with them alone.
Sambar vadams can be used in this dish, but they are difficult to find here. Add them if you wish.
The recipe is one of Meenakshi Ammal‘s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.
Similar recipes include Thani Kootu, Cluster Bean Dal Kootu, Sambar, and Mango Kootu.
Browse all of our Kootu recipes and all of our Cluster Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.
Continue reading “Cluster Beans Kootu”
Periodically I love to go back to The Monk’s Cookbook as it is a connection to the wonderful monks of Kauai, and because the recipes in this book are always simple, not too much fuss, but tasty and healthy. And this Mung Dal is a true comfort dish, using whole mung beans cooked with tomatoes and a few spices.
Similar dishes include Monks Dal with Green Peppers, Monk’s Simple Toor Dal, Daikon Dal, and Mung Dal with Cumin and Spinach.
Browse all of our recipes from The Monk’s Cookbook, and all of our Dal recipes. Our Mung recipes are here, our Indian dishes here, and our series on Indian Essentials here. Or explore our Early Summer recipes.
Continue reading “Monk’s Simple Mung Dal with Tomatoes”