Spring Kitchari
Prep Time:
Cook Time:
5 Minutes
30-40 Minutes
Serves:
Level:
2-4
Easy
Ingredients
1 tbsp of Ghee or your choice of oil
2 inch piece fresh ginger, grated
2 tsp ground tumeric
1 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground fenugreek
2 cardamom pods, crushed in mortar and pestle or use 1/4 tsp ground cardamom.
1/2 cup of split mung beans
1/2 cup of dried basmati rice
6-8 asparagus stalks, trimmed and sliced into 3's
small handful of basil leaves
5-6 cups of water
1/2 tsp salt
Lemon juice to taste
Preparation
In a medium pot, heat the oil on low heat and add the spices.
Toast them lightly until fragrant, stirring frequently to avoid burning.
Add the mung beans, rice, water and salt. Bring to the boil. Reduce the heat, cover and allow to simmer for 30-40 minutes until cooked through. (whole mung beans take about 40 minutes to soften. If the beans are 'split' and soaked prior to cooking, cook time will be less - approx 30 minutes.
Lightly steam the asparagus and add to the final dish with lemon juice to taste and basil leaves.