Buckwheat Kitchari
Print the recipe here.
Ingredients
1 cup yellow split mung dal
1 cup buckwheat
2 teaspoon ghee or sunflower oil
1 teaspoon black peppercorns
1/2 teaspoon cloves
1 teaspoon cumin seeds
1/2 teaspoon black seeds (optional)
1 teaspoon turmeric
1/4 teaspoon asafoetida
1/2 half green chili seeded and minced
Salt to taste
6 cups of hot water
2 cups chopped seasonal local vegetables
DIRECTIONS
Soak the mung dal overnight or at least 3-4 hours after pouring boiling water over them. Drain and rinse well until the water runs clear. Sift and drain the buckwheat and keep in a separate bowl.
Heat the ghee or oil in a thick bottomed pot. Add the seeds, peppercorn and the cloves. Cook until the seeds pop then add the green chili, turmeric and asafetida and cook while stirring until aromatic. Be careful not to over cook the spices.
Add the yellow split mung dal and stir to coat. Once coated add 6 cups of hot water, stir to mix then bring the water up to a boil. Once boiling, put a lid on the pot and reduce the heat to simmer. Set a timer for 10 minutes. Chop the vegetables into bite size pieces and add to the pot along with the rinsed buckwheat and the salt once the timer goes off.
Set the timer for another 25 minutes. Stir the dal, vegetables and the buckwheat together to blend well. Cover the pot and let simmer for the balance for the time. Once the time goes off. uncover the pot to give another stir and let cool for 10 minutes. Garnish with cilantro, eat mindfully and enjoy.