Rice Cooker Kichari

Modified from C. Maharani’s Recipe

1/2 C mung dal (yellow split mung beans) or red lentils

1/2 C basmati rice (or use 1/2 C quinoa, barley, or other grain)

2.5 - 4 C water (depending if you want it more soupy)

2-3 carrots

1 zucchini

3-4 large leaves of kale or collards

2 thin slices of ginger, finely chopped

1/2 tsp salt

1/4 tsp turmeric

2 tsp CCF seeds (cumin, coriander, fennel in equal amounts) crushed in mortar / or personal spice mix

Topping after cooked: fresh cilantro, ghee or oil of choice, aminos (all optional)

Soak lentils for at least 15 minutes. Thoroughly wash rice and lentils.

Put all ingredients into the rice cooker. Turn on and when ready to cook, top with squeeze of fresh lime or lemon, coconut or Bragg’s aminos (to taste), 1/2 tsp ghee or oil of choice, and pinch of fresh chopped cilantro.