Alfred Prasad's Vegetarian Kedgeree
By Great British Chefs
Published on 13 April 2022
Although originally a breakfast dish - hailing from colonial India - this flavoursome rice salad is fantastic any time of the day. To add more colour try a mix of different lentils.Time and servings
45 minsTotal time
4Servings
20 minsPrep time
25 minsCooking time
Ingredients
- 190 g of lentils
- 100 g of fine beans, cut into 3cm pieces
- 0.75 tsp of turmeric powder
- 200 g of basmati rice
- 2 tbsp of vegetable oil
- 1 tsp of cumin seeds
- 3 garlic cloves, finely chopped
- 2 green chillies, finely chopped and de-seeded if preferred
- 10 black peppercorns
- 1 potato, diced into small cubes
- 1 carrot, diced into small cubes
- 100 g of frozen peas
- 1 tbsp of ghee
- 0.5 bunch of coriander, washed and chopped
- 8 broccoli florets or stems, cut into medium sized florets
Method
Step 1
To start the kedgeree, wash and soak the rice and lentils together in plenty of water for 20 minutes.Step 2
In a saucepan, heat the vegetable oil. Add the cumin seeds and sauté for 30 seconds. Add the garlic, ensuring the heat is low, and fry until golden brown.Step 3
Add the green chilli and peppercorns to the pan and stir. Increase the heat, add the diced potato and carrot and sauté for 2 minutes. Add the turmeric and a little salt to taste, and cook for a further 2 minutes.Step 4
Drain the rice and lentils and add to the pan. Pour 6 cups of hot water to the pan. Once the mixture starts to bubble, cover the pan, lower the heat and slow-cook until the water has been absorbed.Step 5
Add the beans, broccoli, peas and coriander to the pan. Stir well and simmer for a further 5 minutes before removing from the heatStep 6
Season the kedgeree with salt and pepper, stir in a tbsp of ghee and serve hot.