Kitchouri

Heat ghee or butter in a large heavy-bottomed saucepan, add onion, garlic and celery and sauté for about 5 minutes until softened.

Add turmeric, garam masala, green chili pepper, cumin and coriander. Make over medium heat, stirring throughout, until aroma is released, about 1 minute.

3. add long grain rice and lentils and cook for 1 minute until long grain rice is translucent.

4. Pour vegetable juice and broth into the saucepan and bring to a boil over medium heat. Cover and simmer over low heat, stirring occasionally, for about 20 minutes, until the lentils are cooked. (They should be soft when pressed between two fingers.) 5. Shape kitchouri into a preheated serving bowl and bring to the table piping hot.

Tip: This is a very versatile dish that can be served as a delicious and nutritious stew as well as a winter lunch with tomatoes and yogurt.

The traditional English kedgeree breakfast dish (rice dish with fish and eggs) was probably modeled on this Indian rice dish in colonial times.

Tip: Use a regular or light yogurt, yes, as needed!

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