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Barley Turnip Kitchari

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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ½ cup pearled barley soaked 30 minutes to overnight
  • ½ cup moong dal soaked 30 minutes to overnight
  • ½ cup raisins
  • 1 teaspoon mineral salt
  • ½ teaspoon ground turmeric
  • ¼ teaspoon hing optional
  • 2 cups chopped carrots
  • 2 cups chopped white turnips
  • 2 apples chopped
  • 1 cup chopped celery
  • 1 tablespoon olive oil
  • 1 teaspoon fenugreek or substitute whole cumin seed
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garam masala
  • 2 teaspoons raw honey optional, to serve
  • 2 teaspoons unsweetened coconut flakes optional, to serve

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Bring 3 1/2 cups water to a boil in a medium sauce pan.
  3. Strain and rinse your barley and dal 2 or 3 times until the water runs clear. Add to the pot with the water, then add the raisins, salt, turmeric, and hing. Reduce heat to maintain a simmer, cover, and cook for 20 minutes over low heat. Do not stir. Check to see if the kitchari is drying out; if it is, add 1/2 to 1 cup of water.
  4. Arrange the chopped vegetables on a large baking sheet. Drizzle with the olive oil, and sprinkle the fenugreek, ginger, pepper, and garam masala (see Note) evenly over the vegetables. Roast for 20 minutes, or until browned.
  5. Combine the porridge with the vegetables in bowls to serve. Garnish with additional spices, coconut flakes, or honey, as desired.

Notes

If you are sensitive to heat or spice, omit any one or several of the spices on the vegetables. Garam masala alone will be excellent since it is a combination of many spices.