|8 h 20 min||1 h 15 min||8|
|1 cup||Basmati rice, dry|
|1 cup||Red lentils, split|
|1 tbsp||Kelp (kombu, tangle) seaweed, raw (optional)|
|2 tsp||Mustard seeds (black or yellow)|
|1 tsp||Cumin seeds|
|1 tsp||Coriander seed (cilantro)|
|1 tsp||Fennel seed|
|1 tsp||Fenugreek seeds|
|1/2 medium||Yellow onion|
|1 tbsp minced||Ginger root|
|2 tsp||Turmeric, ground|
|1 dash||Cardamom, ground|
|4 cup||Water (or vegetable or bone broth)|
|1 tbsp||Lemon juice|
|1 cup||Frozen green peas|
|1/2 can(s) (13.5 oz)||Coconut milk, sweetened|
|1/3 cup||Broccoli, raw|
|1/3 cup||Sweet potato|
|1/3 cup cubes||Spaghetti squash|
|1/3 cup chopped||Carrots|
1. Soak rice and lentils separately overnight, with a squeeze of lemon juice in each bowl. Add kombu. In the morning, rinse well.
2. Heat a heavy-bottomed pot on medium heat. Add whole spices (mustard seed, cumin seed, coriander seed, fennel, fenugreek, cloves) and dry-sauté until spices just begin to pop a little. Add ghee or and onion. Sauté until on-ions soften a little.
3. Add garlic, ginger and ground spices (turmeric, cardamom,) and sauté a little longer, adding a bit of water if things get sticky or start to burn.
4. Stir in rice and lentil, with water or broth. Bring to a boil, cover and simmer for about an hour or longer. If you want it to be more of a congee keep adding water and cooking longer. Stir in lemon juice and Adjust for taste.
Add a pinch of asfetida for extra spice!
are a great source of protein for vegetarians and vegans! They are high in fiber which helps to promote healthy digestion!