Green Kichari
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 1 quart
- 1 cup split peas
- ½ cups white rice
- ½ cup coconut oil
- 1 Tablespoons grated ginger
- 2 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoon fenugreek seeds
- 1 teaspoons fennel seeds
- 1 teaspoons salt
- 1 teaspoons turmeric powder
- 5 cups water
- 2 cups baby kale, well packed
- lemon, chopped cilantro, carrots and shredded cabbage for garnish (optional)
- Rinse the split peas and rice until water runs clear.
- Heat the oil to medium and saute ginger for 1 minutes.
- If using an InstantPot, set your pot to saute with the lid off. Saute the ginger for 1 minute.
- Add the spices and salt and cook another 30 seconds.
- Add the split peas, rice and water.
- Put on the pressure cooker lid and set to "Rice" and cook until done. Allow pressure to vent at the end of cooking time.
- Add the spices and salt and cook another 30 seconds.
- Add the split peas, rice and water and bring to a boil.
- Turn down the heat and bring to a simmer. Cook for 30-45 minutes on low until the split peas and rice are cooked and the stew is very thick.
- Add the kale at the end right before serving.
- Garnish with lemon wedges, chopped cilantro, chopped carrot and shredded cabbage.
Recipe by Plant Craft at https://www.rachelcarr.com/green-kichari/
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