Vegetable Barley Kichadi
YUM! I created this dish the other day and it is so tasty and great for all doshic energies- vata, pitta and kapha. If you'd like to reduce the heat remove mustard seeds and add coriander seeds or fennel seeds. To increase heat add 1-2 red chilis and/or a few cloves of chopped garlic. Enjoy!
Serves: 4-6 people
1 savoy cabbage sliced thin
1 medium onion chopped
1 small zucchini chopped
1 small yellow squash chopped
1 fuji apple chopped
1 cup barley
4 cups vegetable broth
2 tsp. turmeric powder
2 tsp. ginger powder
3 tsp. curry powder
4 ground cloves
½ tsp. black pepper
2 tsp. mustard seeds
2 tsp. ground cumin seeds
2 Tbs. olive oil
Himalayan Pink Salt
Chopped cilantro or fresh herbs
Wash the barley with cold water 2 times. Place enough water in a bowl (at least 1 inch above top of barley) and let it soak covered on your counter overnight. Rinse one more time before using.
Using a mortar and pestle grind cloves and cumin seeds.
Heat a large pot to medium and add the olive oil, turmeric, ginger, cloves, black pepper, mustard seeds and cumin. Let the spices heat in the oil for a few minutes making sure it doesn't burn.
Add onions and sauté for 5-10 minutes until translucent, keeping the pot covered when not stirring.
Add the zucchini, squash and apple stirring for 10 minutes. Keep the lid on when not stirring.
Add cabbage and stir for 5-10 minutes until it properly wilts. Add 1/2 tsp of Himalayan pink salt.
Drain barley and add to the pot along with curry powder and vegetable broth. Stir occasionally and keep covered on medium low heat for 30-45 minutes or until barley is soft. You may need to add a little more vegetable broth to get a desired thickness.
Top with chopped cilantro and a dollop of ghee.