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Cauliflower khichari (rice and lentil soup)

Name: Cauliflower khichari (rice and lentil soup) recipe
Yield: 8
Ingredients: 250g lentils; 275g bean; 60ml coconut oil; 3 large sprigs curry leaves; 20.00 ml brown mustard seeds; 1 large onion, halved, thinly sliced; 30.00 ml finely grated ginger; 3 garlic cloves, crushed; 3 long green chillies (or to taste), thinly sliced, plus extra to serve; 3 1/2 tsp ground turmeric; 2 1/2 tsp crushed fennel seeds; 100g basmati rice; 1/2 large cauliflower, cut into florets; 1 large carrot, coarsely grated; 280g yoghurt; Juice of 2 limes, plus extra lime wedges, to serve; Coriander sprigs, to serve; Warm naan bread, to serve

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P85 Cauliflower khichari (rice and lentil soup)

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by Emma Knowles

May 24, 2023

The humble cauliflower takes a starring role in Emma Knowles' nourishing khichari, guaranteed to warm your bones on the chilliest winter's day.

1 1/4 cups (250g) split red lentils
1 1/4 cups (275g) mung dal (split mung beans)
1/4 cup (60ml) coconut oil
3 large sprigs curry leaves
1 tbs brown mustard seeds
1 large onion, halved, thinly sliced
1 1/2 tbs finely grated ginger
3 garlic cloves, crushed
3 long green chillies (or to taste), thinly sliced, plus extra to serve
3 1/2 tsp ground turmeric
2 1/2 tsp crushed fennel seeds
1/2 cup (100g) brown basmati rice
1/2 large cauliflower, cut into florets
1 large carrot, coarsely grated
1 cup (280g) Woolworths Greek Style Yoghurt, plus extra to serve
Juice of 2 limes, plus extra lime wedges, to serve
Coriander sprigs, to serve
Warm naan bread, to serve

Method

1.

Soak the red lentils and mung dal in cold water for 30 minutes, then drain.
2.

Heat coconut oil in a large saucepan over medium-high heat. Add half the curry leaves and fry until crisp, then transfer to a plate lined with paper towel.
3.

Add mustard seeds to the pan, fry for 30 seconds or until they begin to pop, then add onion, ginger, garlic and chilli, and cook for 5 minutes or until tender. Stir in spices until fragrant. Add drained lentils, rice, cauliflower, carrot and remaining curry leaves to the pan. Fill pan with 2.25L water and bring to the boil (don’t season at this point; salt will slow down the cooking of the lentils). Cook for 40 minutes or until lentils are tender.
4.

Stir in yoghurt and lime juice and season generously. You can serve the khichari as is, or if you prefer, pulse with a stick blender to partially puree.
5.

Serve with extra yoghurt, lime wedges, coriander sprigs and warm naan, topped with reserved fried curry leaves.

Review 1

Recipe Notes

This soup will thicken on standing. Add a little boiling water when reheating to adjust texture. Store in the fridge for up to 5 days or freeze for up to 3 months.