Prep time:       10 mins 

Cooking time: 

Serving:            

You will need

  • 1 cup Chana Dahl 
  • 1/2 cup brown basmati rice, rinsed
  • 750ml water 
  • 750ml Fodmapped For You Stock
  • 1/2 tsp. cumin seeds 
  • 1/2 tsp. corainder seeds
  • 1/2 tsp. yellow mustard seeds 
  • 1/4 tsp. Asofitida (gluten free)
  • 2.5cm piece of ginger grated 
  • 1 tsp. celtic sea salt
 
  • 2 tbsp. organic coconut oil 
  • 1 1/2 cups of pumpkin - skin off and diced 
  • 1 egg plant - skin on, ends trimmed and sliced in 2 cm

Coriander Oil

  • 1/2 tsp. salt
  • 1 tsp. coriander seed
  • 1 handful coriander leaves and stems, finely chopped 
  • 80ml extra virgin olive oil 

 

Step 1

Place the rice and chana dahl in a heavy based saucepan with the water and stock. Bring to the boil and skim any murky foam. Cook for 20 minutes on a medium heat. In a mortar and pestle grind ½ tsp cumin and coriander seeds.

 

Step 2

In a small saucepan place the coconut oil, ginger, fresh turmeric, salt, ground spices; mustard seeds ½ tsp. whole cumin seeds and asofitida.  Gently fry over medium heat until fragrant (about 1 minute) don’t brown.

 

Step 3

Add the spices in coconut oil to the rice/lentils along with the pumpkin. Continue to cook on a low/med heat until the dahl and rice are soft and pumpkin has broken down – approximately 15 minutes. By this time the pumpkin should be broken down. Check for seasoning. Steam the eggplant for 8-10 minutes.

 

Step 4

Coriander oil - grind the coriander seeds, salt and coriander leaves and stem in a mortar and pestle. Muddle in the oil a bit at a time. Spoon some kitcharie in the bottom of the bowl, a piece of eggplant, top with Sirena tuna and finish with a drizzle of coriander oil.