Barley Kitchari
INGREDIENTS:
⅓ cup pearl barley
⅓ cup whole moong dal (mung beans)
4½ cups water
½ cup/50g chopped cabbage
¾ teaspoon rock salt
¾ tsp jaggery (or brown sugar)
2 Tblsp dried shredded coconut
1 tsp finely chopped ginger
2 Tblsp/20g frozen green peas
Seasoning (Voggarane):
2 tsp ghee
¼ tsp black mustard seeds
1 tsp cumin seeds
Pinch of asafoetida powder (hing)
½ medium red chilli, roughly chopped
6 fresh curry leaves
⅛ tsp turmeric powder
2 Tblsp fresh lemon juice or more to taste
¼ cup chopped fresh coriander
1 cup of loosely chopped kale and/or spinach leaves
PREPARATION :
Soak the moong dal and barley overnight for a quick morning preparation.
Rinse the moong dahl and barley. Do this several times until the water runs clear.
Pour the 4 cups water into the pot and bring to boil over a high heat, then lower the heat to maintain a rapid simmer. Simmer until barley has softened and the dal is cooked but still holding their shape – approximately 30 – 40 minutes. (Do not cover the pot, this allows certain impurities or energetic imbalances to be eliminated.) Halfway through cooking add the chopped cabbage.
You may need to add more water towards the end of cooking.
While waiting for the barley & dal to cook, prepare your spices, chop the chilli into three pieces and tear the curry leaves in half. Set aside.
When the barley & moong dal has softened, add salt, sugar/jaggery, dried coconut and the chopped ginger. Turn off the heat, add the peas, cover and set aside.
Seasoning preparation :
In a small pan over medium heat, add ghee and mustard seeds. When the seeds start to pop, turn down the heat and add the cumin seeds, asafoetida powder (hing) and the chopped red chilli. Fry until sizzling and fragrant. Add the curry leaves and turmeric powder and fry for 30 seconds, swishing the pan around to allow for the spices to fry evenly.
Pour this voggarane into the kitchari and place the pot on the heat. Squeeze in the lemon juice. Break up the fresh coriander and kale, stir into the kichari.
Turn off the heat and allow to sit, covered for 5 minutes. Check for seasoning, adding more salt or lemon if needed.
When ready, drizzle with ghee, garnish with fresh coriander.
