Kichari

  • 2 tsp black or yellow mustard seeds
  • 2 tsp cumin seed (or ground – add later)
  • 1 tsp coriander seeds (or ground – add later)
  • 1 tsp fennel seed
  • 1 tsp fenugreek seed
  • 4 – 6 whole cloves
  • 2 Tbsp coconut oil
  • 1/2 yellow onion, diced
  • 2 – 3 cloves garlic, minced
  • 1 – 2 Tbsp fresh ginger, minced
  • 2 tsp turmeric
  • 1/4 tsp cardamum
  • pinch of asafetida (optional)
  • 1 cup brown basmati rice OR quinoa
  • 1 cup split mung dhal OR red lentils
  • 4 – 6 (or more) cups of water, veg or bone broth
  • 1 – 2 Tbsp lemon juice
  • Salt, to taste
  • 1 cup frozen green peas (optional)
  • 1 – 2 cups cooked vegetable combination (optional) — broccoli, sweet potato, spaghetti squash, carrots, cauliflower, etc.
  • 1/2 – 1 can preservative-free coconut milk
  • Cilantro, for garnish (optional)

Soak rice (or quinoa) and dhal (or lentils), with a squeeze of lemon juice in each bowl. Add kombu, if using. In the morning, rinse well. Heat a heavy-bottomed pot on medium heat. Add whole spices (mustard seed, cumin seed, coriander seed, fennel, fenugreek, cloves) and dry-saute until spices just begin to pop a little. Add ghee or coconut oil and onion. Saute until onions soften a little. Add garlic, ginger and ground spices (turmeric, cardamum, asafetida) and saute a little longer, adding a bit of water if things get sticky or start to burn. Stir in your grain and bean of course, with water or broth. Bring to a boil, cover and simmer for about an hour or longer. If you want it to be more of a congee keep adding water and cooking longer. Stir in lemon juice and optional add-ins. Adjust for taste.

adapted via Nourish ~ Real Food | Sara Bradford

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