by
Paul
BenhaimWash beans and rice. Place beans, water and asafoetida into
saucepan and cook for 11/2 hours or until soft. Warm ghee and
add mustard and cumin seeds. When the mustard seeds start to
pop, add turmeric, onion, garlic and sage. Stir over low heat for
two minutes, then add rice and stir. When beans are cooked add
spiced rice mixture, kombu, parsnip and a little extra water. Cook
covered for one hour or until rice is ready. Add rest of vegetables
and spices, and cook on low for a further 15 minutes. A great
winter warmer.
For a kidney tonifier use aduki instead of garbanzo, add some
burdock root, fennel seeds, bay leaves and turmeric. Cook
burdock with beans, add bay and turmeric with onion.
For a liver-gallbladder variation use split mung daal instead of
beans, add coriander seeds, 175g dry pearl barley, burdock root
and 1 tbsp dry dandelion root. Keep stirring and adding enough
water when making Kichadi
Vegetable
Curry
(V)GNS
175g raw carrots, sliced
175g fresh peas (or frozen)
1/3 bunch fresh spinach, washed & chopped or
175g fresh okra, chopped
2 tbsp sunflower oil
1 tbsp hemp oil