Cauli and mung bean kitchari

Ingredients:

• Glug olive oil 
• 2 onions, chopped
• 3 cloves garlic, grated 
• 3cm knob ginger, grated 
• 1 tsp (5ml) each fennel seeds, cumin seeds and mustard seeds, lightly crushed 
• 1 Tbsp (15ml) ground turmeric 
• ½ cup (110g) mung beans, soaked overnight and drained 
• ½ cup (110g) dried brown lentils
• 4 cups (1L) vegetable stock
• 3 fresh or dried bay leaves
• Salt and milled pepper
• 1 head (300g) cauliflower, grated or finely chopped
• Plain yoghurt, crispy onions, flatbreads and a handful fresh coriander, for serving

Method

1. Heat oil in a pot and sauté onion for about 8 minutes. 
2. Add garlic, ginger, seeds and turmeric, and fry for 30 seconds. 
3. Stir in beans, lentils, stock, and bay leaves. 
4. Season and simmer. 
5. Cover and cook for 35-45 minutes, stirring regularly until it has a porridge-like texture. 
6. Add cauliflower and cook for a further 5-8 minutes or until soft (add a splash of water if needed). 
7. Stir through a little yoghurt and top with crispy onions. 
8. Garnish with coriander and serve with flatbreads on the side. 

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