The Ayurvedic “chicken soup” cure-all, now in Crock-Pot form!
- 1 cup basmati rice
- 1 cup dry green mung beans
- 3 Cm ginger, peeled and chopped
- 2 tablespoons desiccated coconut
- 1 handful coriander leaves and stems, chopped
- 3 tablespoons ghee
- 3 Large bay leaves
- 1 Large stick cinnamon (about 5cm long)
- 5 cardamom pods
- 5 cloves
- 10 black peppercorns
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 cloves garlic (or pinch of asafoetida if you’re doing it legit!)
- 6 cups vegetable stock (you can make with water but I like a bit more oomph to the taste)
- 1 cup diced seasonal vegetables (I used carrot, celery and potato)
- fresh lime or lemon juice
You can do this two ways: the first takes advantage of the slow-cooking bit of the crock pot and adds everything together, simmering on low for 8 hours, stirring occasionally.
The other way, if you’d like a bit more colour and flavour but is extra work, is to saute the seasonal vegetables and garlic over a medium heat in some ghee, coconut oil, or olive oil until soft and browned. Add a little more ghee or oil and stir fry the spices until they release their scent, about a minute. Add to the crock pot with the rest of the ingredients, and simmer on low for 8 hours, stirring occasionally.
This also works well in a dutch oven in the oven, or on the stove top in the biggest pot you have!
I like to serve this soupier, rather than a thick dhal, so I add extra water/stock at the end, and also to each serve when reheating. Excellent with extra coriander on top. Yum!
Keywords: kitchari, kedgeree, vegetarian kedgeree, kitchri, khichdi,