Sunday, June 1, 2014

Kitchari Soup

I admit it, I read a certain magazine every week, it features the 'diet' of the week, as well as lots of desserts and other great foods.  

And I read it, cover to cover, and save the issues and every so often I try one of the diets.  

And well, they never lead to much. 

I have found some great recipes along the way.  This one is one of my favourites, it's a Barley Salad and one I make from time to time, and then eat for over a week, cause it makes so much. 

Which brings me to this, Kitchari Soup.  

To be honest, I've had one too many great meals lately, and the scale is reflecting that fact and not in a nice way either.   I'd call it a liar, but, I can't argue with cold hard facts. 

I decided to try this soup for a couple of days, and discovered that not only is it delicious, but it's satisfying as well.    And in fact, I have a second pot of the soup going right now.

I did modify it a little.  I thought the first pot was kinda bland, so I added some Sambal Oelek to it, and found out I'd added too much to my bowl of soup, so I dumped it back into the pot and then ladled out another bowlful and that had the right amount of spice.   Which while good, was still missing something.

So this time round I'm experimenting with it, bowl by bowl. 

Kitchari Soup Recipe

1 cup dried split mung beans, rinsed in fresh water (you can find them in specialty stores or maybe even your own supermarket.)
1/2 cup basmati rice
1 tbsp. fresh grated ginger (I use my frozen ginger root that I keep in the freezer)
1/2 tsp. ground ginger (if you like ginger)
1 tsp. ground Coriander
1 tsp. ground Turmeric
1 tsp. Cumin Seed
1 tsp. Mustard Seed
1 1/2 tsp. ground Cumin
10 cups water
Top with chopped Cilantro to taste after cooking

Heat a pot up, then add the spices and let them toast a minute.
  You wouldn't believe the flavours that come out when you do that.  Or how good it smells.  Add the water and the rice and mung beans.   Simmer for about 30-40 minutes or until the rice is cooked.  The beans will cook out and disappear into the soup.   (I've also toyed with the idea of using my immersion blender and whirling it into a nice creamy soup). 

Serve with some fresh chopped cilantro on top and a dash of salt, if needed.  I chose not to add salt to the soup but like to add just a teeny grind of fresh sea salt to the bowl of soup before I eat it. 

I also added just a little cayenne pepper as well as the cilantro and that took it over the top, flavour wise.
As well as some fresh ground cardamom.  You didn't think the Dane in me was going to not show up, did you?

You can add veggies to the soup as well.  Some people do, and some don't.  The combination of rice and beans means you are getting a complete protein, and in fact, it keeps your blood sugar nice and steady. 
Here's a couple of websites where you can check out some more versions of the soup.

All about Fasting
Macrobiotic on
Organic Healing Arts

But in the meantime, I'm going to finish my soup.  
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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