Winter season just screams for warming and well-seasoned stews. This recipe is inspired by an Indian khichdi: a cross between dal and risotto. Add parsnip and carrot to that, as well as fragrant spices: simply heart-warming!
Chop the onion and sauté it with a little oil in a large pot over medium heat until translucent.
Add the pressed garlic and the grated or finely chopped ginger and sauté for another minute.
Cut the carrot and parsnip into cubes and add them to the pot. Meanwhile add the spices: curry powder, cumin seeds, coriander powder and a pinch of chili (optional).
Rinse the rice and red lentils and add them to the pot.
Now add the broth and let it simmer for 20 minutes on low heat with the lid on the pot. You don't have to stir: it's sufficient to check every now and then whether you need to add extra broth or water.
Finish with black pepper and salt to taste. Depending on the broth, you may have to add more or less.
Serve with your favourite toppings: (unsweetened) soy yogurt, tahini sesame paste, sunflower seeds and/or fresh cilantro go very well with this dish. Or you could also add some chili flakes for extra heat.
3 servings
1 bowl (450 g)
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.