Years ago, Craig and I signed up for a Kundalini yoga class and spent a weekend learning about breathwork and the power of the mind. While the yoga was memorable, one of the event’s highlights was my first taste of Anna Raupp’s simple khichari soup. It was comforting in a refreshing way that no other meal has matched yet. Since then, I have made the soup many times, often when I need something different from my regular fare that is both interesting to my taste buds and easy on my body. I’ve changed it up a few times, and here is my favorite version to date.
Ingredients
- 1 cup dry mung dal
- 1 cup basmati rice
- 5 cups water
- 5 cups assorted seasonal veggies of your choice (sweet potatoes, carrots, cauliflower, zucchini, and cilantro are all great options)
- 3 tbsp. ghee, coconut oil and olive oil
- 2-inch piece of fresh ginger root, minced
- 1 onion
- 6-7 cloves garlic
- 1 tbsp. turmeric
- 1 tbsp. cumin
- 2-3 tsp. garam masala
- ½ tsp. black pepper
- 2-3 tsp. sea salt
- 1 strip of Kombu (edible kelp)
Directions
Wash and soak mung beans in water overnight. Melt ghee in a large skillet. Add onion, garlic and ginger and cook 2-5 minutes until onion is softened. Add spices, Kombu, rice and mung beans. Stir to combine.
Add the water and bring to a boil before turning down to simmer for 45 minutes to 1 hour until rice and beans start to fall apart a bit. Add vegetables and cook until veggies are soft, adding water as needed to keep consistency soup-like. Season with sea salt and garnish with cilantro or parsley and a dollop of yogurt.
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