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