Killer Kichadi

Name: Killer Kichadi
Ingredients: 14 cup split mung beans; 12 cup rice; 8 cups water; 1 cup chopped carrot; 3 stalks celery; 1 cup chopped peeled parsnip; 1 tablespoon chopped fresh ginger; 3 tablespoons ghee; 12 cup chopped onion; 1 teaspoon mustard seeds; 12 teaspoon roasted ground cumin; 12 teaspoon roasted ground coriander; 12 teaspoon turmeric; 1 dried red chili pepper, torn; 14 teaspoon fresh ground black pepper; 12 teaspoon salt; 12 lemons or 12 lime, squeezed; 3 -5 leaves fresh basil

18 ingredients

7 steps

Ingredients

14 cup split mung beans
12 cup rice
8 cups water
1 cup chopped carrot
3 stalks celery
1 cup chopped peeled parsnip
1 tablespoon chopped fresh ginger
3 tablespoons ghee
12 cup chopped onion
1 teaspoon mustard seeds
12 teaspoon roasted ground cumin
12 teaspoon roasted ground coriander
12 teaspoon turmeric
1 dried red chili pepper, torn
14 teaspoon fresh ground black pepper
12 teaspoon salt
12 lemons or 12 lime, squeezed
3 -5 leaves fresh basil

Directions

1

Wash rice and mung beans, chop vegetables and ginger.
2

combine first set of ingredients in stockpot and bring to boil, then reducing to simmer.
3

Prepare second set of ingredients; heat ghee in pan.
4

Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned.
5

Add ingredients from pan to stockpot; let simmer for one hour.
6

Add final set of ingredients and serve.
7

Enjoy this healing kichadi!