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.

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