Spring Kicharee
By: Shoshanna Levy
Published: May 1, 2011

Kicharee is a traditional healing food of India. There are countless variations and it is typically used for periods of illness and for cleansing. It is a warm, nourishing comfort food. Since spring is the season of cleansing, it's an idea time to try this nourishing and tasty traditional dish.
Spring Kicharee 
Ingredients:
10 cups water
2 cups brown basmati rice (soaked in water and lemon or apple cider vinegar for at least 7 hours)
2 cups whole green mung beans (soaked in water for at least 6 hours, up to 24 hours)
1 bunch spring onions, chopped
1 leek, chopped
4 cloves garlic, finely diced
2 cups spring leafy greens, chopped
1 cup beet tops, chopped
2 medium beets, diced
1 bunch asparagus, bottoms snapped and cut in half
1 - 2 inches ginger, finely diced
4 strips Kombu
3 tbsp ghee
1 tbsp Turmeric
1 tbsp cumin seeds
1 tbsp coriander powder
1 tsp Black Pepper
Himalyan salt, to taste
Fresh cilantro as garnish
 Directions: Put the cumin seeds in a stainless steel pot and turn to medium heat. Toast the seeds until they pop (stir occasionally). Add ghee, turmeric, black pepper, and coriander. Cook the spices and ghee for 1-2 minutes. Add onions, garlic, and ginger, and stir. Let cook for about 5 minutes, until onions are soft. Add 8 cups of water and soaked beans and rice. Bring to a boil, and then reduce to a simmer and cover (add Kombu). Add chopped veggies once the mix becomes mushy. Add salt and additional spices. Let cook until veggies are done. Garnish with cilantro and organic yogurt. You can freeze the leftovers, ideally in freezer glass jars.