What’s cooking with Caxton

YOU know that recipe that is always a hit with the family? The one that’s guaranteed to leave clean plates all round? The one that’s not too detailed, just simple and fast? Yes, that one…we want to share it in our newest feature, ‘What’s Cooking with Caxton’.

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Dhal Kitchidi by Shoba Moodley of Panaji’s in Durban North

THIS healthy and comforting meal is made with rice and lentils. It can be served with a meat dish or can remain vegetarian or vegan if you eat it on its own or serve it with plant-based soya or a plain tomato chutney.
The cook who prepared the meal is Shoba Moodley, who says this is a firm favourite in her family, especially for her daughter.

“It can be eaten on its own, or served with a meat dish. Even with a plain tomato chutney, it is still as satisfying. It’s a delicious comfort meat as well. If you’re not feeling too good and you want something light but satisfying, dhal kitchidi is perfect,” she said.

Moodley was always fascinated by flavours and how a dish comes together after a few steps. She often joined her mother in the kitchen and by the time she was 12-years old, she had already cooked her first dish which was a sugarbean curry.

“Since then cooking has always been in my heart. I’ve also learnt the North Indian style of cooking which incorporates such an aromatic blend of spices. I simply love cooking,” she added.

Ingredients:

2 cups of cooked basmati rice
2 cups of boiled dhal (lentils)
Two tablespoons oil
One tablespoon finely chopped onion
One teaspoon jeera seeds
One tablespoon garlic
Pinch of turmeric
Curry leaves
Two tablespoons tomatoes chopped or puréed
One tablespoon powdered spices/curry powder
Food colouring (egg yellow) (optional)
Two tablespoon chopped onion

Method:

1. Boil the basmati rice and the dhal separately.

2. In a pot or saucepan, heat 2 tablespoons of oil, and sauté the finely chopped onion until they turn brown.

3. Add one teaspoon of jeera seeds and a pinch of turmeric to fry.

4. Next, add curry leaves, tomatoes and powdered spices and green or dry chilli.

Allow to simmer on low until they are nicely braised and combined.

5. Add in the dhal to cook. You may add a half-cup of boiling water if needed.

6. Once the dhal has come to a boil and mixed in with all the spices, throw in about two tablespoons of chopped onion and the rice and slowly mix in.

7. Add salt to taste, and food colouring is optional.

8. Lower the heat, and allow to simmer for a few minutes, and kitchidi is ready.

9. Garnish with dhania and curry leaves.

Can be served with some vegetable pickle.

Quick catch up with the cook:

Most underrated ingredient: Jeera (cumin). It has such an intense flavour which brings many dishes to life.
Favourite cuisine: I love Italian and Korean food, however, I always come home to a good curry. It hits the spot.
Favourite ingredients: Ginger and garlic.
Something your palette doesn’t like: Mussels and sushi.
First meal you cooked: Sugarbean curry