Spring Barley Kitchari
INGREDIENTS
2/3 cup barley, soaked, washed and drained
1 cup yellow split mung dal, soaked, washed and drained
2 cups fresh asparagus sliced into 1 inch pieces
2 cups cauliflower cut into 1 inch pieces
1 large carrot sliced into bite size pieces
1 large handful escarole roughly chopped
1 tablespoon ghee
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
6 black peppercorn
2 bay leaf
4 cloves
3 inch cinnamon stick
1 teaspoon turmeric
6 cups water
salt to taste
DIRECTIONS
Soak mung dal and barley separately overnight or for a minimum of 4 hours.
Rinse both well, keep them separate, and set them aside. Heat 6 cups of water in a kettle and set aside.
In a thick bottom pot, add the ghee to heat
Once the ghee is shimmering, add the cumin seeds.
When they begin to sizzle, add the asafoetida, peppercorns, cloves, cinnamon, and bay leaf and sauté over medium heat.
Add the turmeric and sauté for a few seconds to make it aromatic.
Add the rinsed yellow split mung dal and stir to coat.
Add the hot water and bring it to a boil.
Cover and reduce the heat to simmer for 25 minutes
Once the Yellow split mung dal is soft, add the barley and vegetables, bring back to a boil, and lower to simmer for another 20 minutes.
Check to see that the barley is cooked and the vegetables are tender.
Add salt, and stir to mix well.
Eat mindfully and enjoy.