Kichri with buckwheat
Ukrainianized version of kichri, in which our favorite buckwheat will be used instead of rice
Ingredients
| buckwheat groats 120 g |
| onions 120 g |
| broccoli florets 100 g |
| tomato 1 pc |
| mung bean (or green lentils) 80 g |
| carrot 80 g |
| celery stalk 80 g |
| garlic 4 cloves |
| grated ginger root 30 g |
| vegetable broth 0.5 liters |
| clarified butter 40 g |
| olive oil 20 ml |
| turmeric 1 tsp. |
| zira 1/2 tsp. |
| ground coriander 1/2 tsp. |
| curry 1/2 tsp. |
| TO TASTE: |
| cilantro |
| lemon juice |
| salt |
| black pepper |
| red pepper |
Instructions
Step 1
Soak the mung beans overnight.
Step 2
Fry the chopped garlic and onion in ghee until brown.
Step 3
Add the ginger and stir-fry for a couple more minutes.
Step 4
Season with turmeric, zira, curry, coriander, red and black pepper and fry for another minute.
Step 5
Chop the carrots and celery. Discard the beans in a sieve, rinse the buckwheat.
Step 6
Add the carrots, celery, beans and buckwheat to the onion, salt, pour in the hot stock, stir and simmer with the lid on low for 20 minutes.
Step 7
Separately boil broccoli florets in salted water until tender. Add them to the buckwheat and beans and stir.
Step 8
Dice the tomatoes and chop the cilantro. Combine and season with olive oil, lemon juice, salt and pepper.
Step 9
Serve the kichri with the tomato salad. Enjoy.
Instead of beans you can use green lentils, they need to be soaked for 1 hour
