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Barley Kicheree



Ingredients:(Serves 2)


  1. 1 Cups split yellow mung dhal

  2. 1/2 cup Barley

  3. 1 inch fresh ginger, grated

  4. ¼ cup fresh cilantro, finely chopped

  5. 1 Tbs ghee

  6. ¼ Tsp of Turmeric

  7. ¼ Tsp of coriander powder

  8. ¼ Tsp of black mustard seeds

  9. ¼Tsp cumin seeds

  10. ¼Tsp sea salt

  11. 1/8 tsp asafoetida

  12. 1/2 cup of tomatoes

  13. 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, see the vegetables on your constitution list.


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. Cumin 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.

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