This recipe is a fusion between an Indian style Kitcheri and a Chinese style rice porridge, or “jok”. I love both dishes, and sometimes combine them to make the best of both.
- Cup of brown rice
- Cup of Mung Dahl
- Teaspoon of Turmeric
- Sunflower seeds
- Baby salad greens
- 2 eggs (optional for non-vegans)
- Sesame oil
- Soy Sauce
Bring the rice and dahl to a boil in a large saucepan of water. Then let simmer for a couple of hours, keeping an eye on the mixture and topping it up with more water as it starts to thicken up. Don’t cover it completely, as it will over flow, but partially covering it will stop it steaming dry.
You can speed the process up by cooking it in a pressure cooker. It should take about 20-30 mins to make it this way.
Speed the process up either way by replacing the brown rice with white short-grain rice. But note that the brown rice provides more nutritional value, so is worth the wait if you have the time.
Add turmeric, salt and pepper as the mixture simmers.
In a frying pan, slowly saute the sunflower seeds in olive oil until golden brown, taking care to stir well so both sides of the seeds brown evenly. When browned, set aside to cool.
When the porridge is cooked, the rice should be broken down and the soup should be thick and milky. At this point, crack two eggs into the mixture and stir. If you’re vegan, just skip the egg part.
Once the egg is fully cooked, add lots of salad greens and remove from the heat. Fold the greens into the hot porridge allowing it to wilt gently. Don’t over cook it by leaving it on heat.
Serve the porridge hot, topping with sesame oil, sunflower seeds and soy sauce.