Samantha’s recipe corner

Every issue, picture editor Samantha Nott brings you a recipe from the past. This month it’s a centuries-old comfort dish from the Indian subcontinent

Kitcheri is a dish from the Indian subcontinent with a wonderful history. As far back as 300 BC, the Indian philosopher Chanukya wrote that a balanced meal for a gentleman should consist of rice, lentils, ghee or oil – the main ingredients of this dish. For an insight on the history of kitcheri, read Rhitu Chatterjee’s article: https://n.pr/2FoMdfq

INGREDIENTS

300g basmati rice 4 large eggs 60g unsalted butter 4 onions, sliced into half moons 400g tin green lentils, drained and rinsed Salt and pepper Chopped fresh parsley

METHOD

Rinse the rice with cold water four or five times, or until the water runs clear. Cover the rice with cold water and add 2 tablespoons of salt and leave to soak for an hour (or 30 minutes if in a hurry). Simmer the eggs for 15 minutes, then cover in cold water. Melt the butter in a pan and add the onions. Then season with salt and pepper. Fry until the onions are crisp at the edges. Set aside.

Drain the rice and rinse. Bring 2 litres of water to the boil, add the rice, cook for 3 minutes. Tip in the lentils and cook for another minute. Turn off the heat and drain the rice and lentils. Put the sieve back over the pan and cover. Leave for 10 minutes. Fluff with a fork and add to the onion pan. Toss gently.

Cut the shelled eggs into quarters and add to the mixture. Garnish with parsley and serve on a warmed plate.

VERDICT

“A delicious but simple recipe you’ll want to make time and time again!”

Difficulty: 2/10 Time: 75 minutes

Recipe sourced from Deja Food: Second Helpings of Classic British Dishes by Mary-Anne Boermans (Square Peg, 2017)