Thursday, October 20, 2011

Vegan MoFo Day 20 - That's What Friends Are For

Welcome to Vegan MoFo Twenty
- Day 20 of Vegan Month of Food 2011

#1 R&B Song on October 20, 1958
"Rockin' Robin"
Bobby Day & the Satellites

My friend Karuna,
ayurvedic consultant, therapist and certified yoga instructor,
shared her recipe for Kichari.
(tune in Dionne Warwick and friends
That's What Friends Are For)

Serves 4
1/2 cup split yellow mung beans 
(soaked overnight or at least 6 hours - red lentils can be used instead and do not need to be soaked)
1 cup basmati rice (I used brown basmati rice)
2 cups chopped vegetables (your preference)
1/2 tsp tumeric
1 inch piece raw ginger, grated
1 TBS ground coriander
1 tsp ground cumin or whole cumin seeds
1 tsp fennel seeds
1/3 tsp asafetida (hing)
1/2 tsp salt (to taste)
2 TBS ghee, or oil of your choice for lightly frying 
(my choice Coconut oil - keeping it vegan)

First, rinse the split yellow mung beans thoroughly (3-4 times).

Add 4 cups of water, the ginger and tumeric, and bring to a boil. Reduce heat to medium-low and cook for 10 minutes 
(or until the beans break up). 
Add more water if you would like a soupier consistency (I did not).
Thoroughly rinse 1 cup of basmati rice and add to the beans.

Now add 2 cups of assorted cut vegetables.
Choose vegetables according to what is seasonal in your area and to support your dosha - vata, pitta or kapha. 
Cook for another 15 minutes, stirring regularly, 
while you work on the next step.

In a fry pan melt oil over medium flame and add only the seasoning seeds first (cumin and fennel). 
Let cook until light brown before adding the rest of the spices, 
then let cook for 1 minute or until brown.

Add this to the beans and rice. 
Add salt at the end (salt to taste - you may want more or less than recipe calls for). 
The consistency should be like a thick soup. 
(Add water if you need to.)
Cook for another 5-15 minutes, stirring regularly.

Garnish with fresh grated ginger, lime and/or cilantro if you like.

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