Amaranth leaf kedgeree

Kedgeree, or kichidis, is a dish made famous by the British during their occupation of India. However, this class of dishes goes back in Indian history to the early 4th century, and the name is derived from the Sanskrit word "kiccā". It is a type of dish that contains rice mixed with lentils or, less frequently, millet as a base. It can also include greens or other vegetables. Kichidi has innumerable variations based on culture, region, weather, and local crops, and it is ubiquitous and a staple in Indian cuisine. However, it has fallen to a mundane dish, never served at a party or celebrated, something folks enjoy behind the scenes. Today's health movement is pulling these dishes from obscurity; they are supremely healthy and are being re-invented as the grain of choice on many a fine restaurant table. Here is a fantastic article on the history of this dish.

I make the versions that I cook even healthier by changing the ratio of rice and lentils. Rice adds a sticky texture to the dish and is usually overrepresented, while lentils add texture and heft to the dish. I add an equal volume of both rather than the 3/4 rice to 1/4 lentil version. The result is more vegetable protein without significantly changing the texture. The vegetables add the nutrition that makes these dishes very healthy, like this one.

This kichadi was amazing and nutritious. The bright red colour from the red amaranth makes it beautiful, and the mild spices make it the perfect complement to any curry. You can also enjoy it plain with some yoghurt and a variety of pickles.

Southern Flavours is another cookbook from Chandra Padmanabhan that I adore. The recipes are varied across the southern states of India, and each recipe turns out very well. The recipes, like this one, are authentic and wonderfully flavoured. This cookbook is for those who want to go beyond the ordinary and enjoy very localized cuisines from the South.

For more recipes from this cookbook, click here.

Ingredients:

3/4 cup split green gram (moong dal)

3/4 cup rice

1/4 teaspoon turmeric powder

Salt to taste

7 cups water

2-3 tablespoons ghee or oil

2 onions, finely sliced

2 pinches ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground green cardamom

1/2 teaspoon pepper

2 cups red or green amaranth leaves, finely chopped

Add the water, moong beans, rice, turmeric, and salt to a pressure cooker or Insta-pot and cook until the lentils and rice are cooked and mushy, 25 minutes in the Insta-pot. You want a gruel with the consistency of a thick porridge.

While the rice is cooking, Heat the ghee and sauté the onions on medium heat until lightly golden. Add the ground cloves, ground cinnamon, ground green cardamom, and pepper and toss well. Add the amaranth leaves and sauté until they are cooked and soft, about 5-7 minutes.

Add the rice to the cooked leaves and stir well to mix. Taste and adjust salt. You are looking for a thick porridge-like consistency. This kedgeree tends to thicken as it sits, so adjust the consistency to your liking with water right before you serve it.