1/2 Cup of Mung Dal (try experimenting with split peas & lentils)
3 Cups of Vegetable Broth, Bone Broth or Water
2 Tbsp of Ghee or Coconut Oil
1+ Tbsp of Korma Curry Powder or Hot Indian Curry Powder
A Myriad of Vegetables: Asparagus, Sweet Potatoes, Zucchini, Kale, Leeks, Carrots, et cetera
1" Piece of Ginger, chopped
1 14 oz Can of Coconut Cream or Coconut Milk (you may add more liquid if it's too thick)
Juice of a Lemon
1 Tbsp of Maple Syrup
Salt & Pepper to Taste
Cilantro, Basil, Mint &/or Parsley for Garnish
Using a pressure cooker add rice, dal and broth, cook on High for 10 minutes with natural pressure release.
While the kitcheree cooks, melt the ghee in a sautee pan. Add the curry powder and let it bloom for 2 minutes stirring constantly to avoid burning the spices. Add the vegetables (some may need to cook a shorter time and I will add those vegetables after the coconut cream is added) and ginger, stir to coat. Add the coconut cream and let it simmer 8-15 minutes depending on the vegetables. Add lemon juice & maple syrup, stir & taste. Add salt & pepper, stir & taste.
Serve warm vegetables on top of the kitcheree and garnish with herbs. Voila, a perfect balance of protein, carbohydrates and fats along with all your amino acids and a plethora of vitamins and minerals....the perfect food.