THAI CABBAGE KITCHARI WITH NUTTY DRIZZLE

 
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This is a fancy little take on kitchari — inspired by the flavours of Southeast Asia as opposed to India and Sri Lanka in the South, I’ve given a Thai twist to this plate of goodness. A sweet and sour nutty drizzle with a hit of chilli, to perk up that low lying Kapha energy in the winter months, flavours a stir-fry of cabbage ribbons atop a classic base of kitchari.

 

 INGREDIENTS

Serves 2

For the kitchari base

½ cup (90g) yellow mung dal
⅓ cup (60g) white basmati rice
1 tbsp ghee (or coconut oil)
1 bay leaf
¼ tsp turmeric
Pinch of hing/asafoetida
2½ cups (625ml) water or more
¼ tsp salt
¼ tsp freshly ground black pepper

For the cabbage

Garlic clove, minced
Half a small hispi/pointed/white cabbage, sliced into ribbons
Good grind of black pepper

For the dressing

2 tbsp almond butter
1 tbsp tamari
1 tbsp raw honey
1½ tbsp lemon juice
Pinch (⅛ tsp) cayenne

METHOD

  1. Rinse the mung dal and rice until the water runs clear.

  2. Add to a pot with the water, bay, turmeric, hing, ghee and cloves and bring to the boil.

  3. Reduce to a gentle simmer and cook, lid on, for 30 minutes

  4. Season with the salt and pepper and set aside.

  5. Make the drizzle by placing all of the drizzle ingredients into a jar and shaking. Set aside.

  6. When your kitchari base is approximately 10 minutes from being ready, heat the ghee in a pan on medium-high heat and add the garlic.

  7. Sauté for a minute, then add the cabbage.

  8. Stir-fry for 5 minutes, then reduce the heat and allow to steam, lid on, for another 5 minutes or until the cabbage is tender.

  9. Serve the tender cabbage on top of the plated kitchari or mix straight into the kitchari for an easy bowl of comfort food.

  10. Drizzle the dressing over and season with freshly ground black pepper.

East by West gourmet tip: For entertaining flair, fold through some shredded thai basil and serve with a wedge of lime and chilli flakes.