Kichardi Recipe

June 13, 2018

INGREDIENTS

 

1 cup buckwheat groats                    

1 cup mung beans              

4 cups water                                        

1 tablespoon ghee

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon chilli powder

Half a red chilli, finely chopped

A small pinch of salt

1 onion

1 cup finely chopped broccoli, cauliflower, cabbage or kale (or combination of all three)

1 cup chopped mushroom

2 tablespoon almonds, crushed to small pieces.

 

METHOD

 

Soak the mung beans for a minimum of 5 hours prior to cooking

 

In a medium pot combine the water with the mung beans and bring to the boil. Reduce the heat to a simmer and continue to cook for 10 minutes, then add the buckwheat into the same pan and simmer for a further 20 minutes.

 

In a pan heat the oil and fry the onions with the chilli, cumin, chilli powder, turmeric for 3-4 minutes. Add the vegetable and fry until slightly tender. 

 

Stir the buckwheat and bean mixture with the vegetables, add the almonds and enjoy.

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