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Print this Recipe    Kicharee

KICHAREE

Sort through for small rocks, then soak 1 cup mung beans at least
6 hours or overnight. Drain and rinse beans.

Cook beans in 6 cups of water until almost done. Add 1 cup rinsed
basmati rice. Cover and cook at med-low heat (may need to add more
water).

While mung beans are cooking, chop 2 onions, 2 inches peeled ginger,
and 1 bulb garlic. Saute onions, ginger, and garlic in 1-2 Tbsp.
olive oil until golden. Add 1/2 teaspoon each turmeric, black
pepper and salt.

Add this mixture to the mung beans and rice. Check often to stir
(it tends to start sticking) and add additional boiling water as
needed.

Saute 1/2 tsp. ajwan and 1/8 tsp. hing in 1-2 Tbsp. ghee and add
to mixture at the end of cooking.

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