BARLEY KITCHARI

4 servings, 40 minutes

INGREDIENTS

• 1 cup hulled barley, soaked at least 2 hours with dash of vinegar or lemon juice

• 1/3 cup mung beans, soaked overnight or for at least 2 hours

• 3 cups veggie stock or bone broth

• 2 tbsp ghee

• 1/2 tbsp celery seeds or ajwain seeds

• 2 tbsp fennel seeds, freshly ground

• 2 tsp coriander seeds, freshly ground

• 2 cups kale, chopped, stems removed

• Salt & pepper to taste

• Fresh lemon juice for serving

• Chopped cilantro for serving

DIRECTIONS

1. Heat the ghee in a large saucepan over medium heat. Add the celery seeds. Heat until aromatic, stirring frequently to prevent burning (about 2-3 mins).

2. Add the ground fennel seeds and ground coriander seeds. Saute for an additional 30 seconds.

3. Add the barley, mung beans and veggie stock. Bring to a boil, reduce the heat and simmer covered for 35 mins (until beans are soft and barley is tender), stirring occasionally. Stir in the salt and pepper at the end of cooking.

4. Add the chopped kale on top, don't stir, cover and allow to steam for an additional 5 minutes, adding more liquid if needed (until kale is wilted and bright green).

5. Serve with freshly squeezed lemon juice, chopped cilantro and the steamed kale on the side. Enjoy!

#indian #vata #pitta #kapha #summer #spring #winter #fall #whattoeatwhensick

This recipe is adapted from Eat - Taste - Heal cookbook

Notes

• This is a great version of kitchari for kaphas OR if you ever want to change up your kitchari life (instead of the same old rice and mung beans).

• Barley is an amazing grain - great for clearing out toxins in the large intestine, great for brain fog, great for the lungs, coughs, edema, kidney issues, and is a natural diuretic. It is good for all doshas but sometimes vata can have issues with it since it is a drying grain.