Kedgeree is an Anglo Indian fusion dish traditionally eaten for breakfast. It is traditionally made with smoked haddock and was a popular breakfast dish in Edwardian England. The dish is thought to have been adapted from the a traditional mix of rice and lentils known in Indian cuisine as ‘Kicheri’.
Here I’ve replaced the traditional haddock with sprouted matki (also known as moth beans). Matki sprouts very easily and quickly. Simply sprinkle the little beans on a dampened pad of kitchen paper and leave for a few days, keeping the paper moist. You could use sprouted mung beans instead - if you are unable to obtain matki or mung beans you could substitute pre-cooked green or brown lentils.
Ingredients (Serves 2)
150g basmati rice
50g (dry weight) sprouted matki or mung beans
2 tbsp ghee or vegetable oil
1 medium onion, sliced fairly thinly
2 - 3 whole red chillies
2 crushed cardamom pods
1 tsp cumin seeds
2 Indian bay leaves
1/2 tsp ground turmeric
1 tsp salt (or to taste)
2 hard-boiled eggs, cut into wedges
Lemon wedges
Coriander leaves to garnish
Method
Here I’ve replaced the traditional haddock with sprouted matki (also known as moth beans). Matki sprouts very easily and quickly. Simply sprinkle the little beans on a dampened pad of kitchen paper and leave for a few days, keeping the paper moist. You could use sprouted mung beans instead - if you are unable to obtain matki or mung beans you could substitute pre-cooked green or brown lentils.
Ingredients (Serves 2)
150g basmati rice
50g (dry weight) sprouted matki or mung beans
2 tbsp ghee or vegetable oil
1 medium onion, sliced fairly thinly
2 - 3 whole red chillies
2 crushed cardamom pods
1 tsp cumin seeds
2 Indian bay leaves
1/2 tsp ground turmeric
1 tsp salt (or to taste)
2 hard-boiled eggs, cut into wedges
Lemon wedges
Coriander leaves to garnish
Method
- Melt the ghee in a large frying pan and add the onion. Fry gently until the onion becomes golden brown, then stir in the whole chillies (pierce them with a sharp knife in a few places), cardamom pods, cumin seeds, turmeric, bay leaves, salt and rice. Stir to coat the rice and fry the rice for a few minutes.
- Add 400ml water, bring to the boil and simmer for 20 minutes then add the sprouted beans and stir through.
- Simmer for a further 5 - 10 minutes or until all the water is absorbed and the rice is tender. Add more water as it cooks if the mixture dries out and the rice isn’t cooked through.
- Add the egg wedges and scatter coriander over. Serve with lemon wedges.
Last edited:
