Barley Kicheree

Ingredients:(serves 2)

  • 1 Cups split yellow mung dhal

  • 1/2 cup Barley

  • 1 inch fresh ginger, grated

  • ¼ cup fresh cilantro, finely chopped

  • 1 Tbs ghee

  • ¼ Tsp of Turmeric

  • ¼ Tsp of coriander powder

  • ¼ Tsp of black mustard seeds

  • ¼Tsp cumin seeds

  • ¼Tsp sea salt

  • 1/8 tsp asafoetida

  • 1/2 cup of tomatoes

  • 4 cups of water

 

(instead of tomatoes you may also add 4 cups of vegetables of your choice: beets, carrots, celery, zucchini, spinach, bell pepper, cauliflower, kale. Swiss chard, broccoli or green peas or whatever is in season)

 

Soak mung beans and barley for an hour, then rinse until water runs clear. Bring 3 cups of water to a boil. While waiting for the water to boil. Add ghee, mustard seeds, turmeric, hing, cuming and coriander.

Stir for some minutes. Add barley, mung dal tomatoes and stir. Add the mixture to the boiling water add salt and bring to a boil again. Cook for 5 minutes on medium heat, stirring frequently. Turn to low, cover and simmer until both dal and rice are soft. Stir frequently. Remove from heat. Add cilantro leaves. Let sit for 10 minutes before serving.