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Mung Kicheri Recipe
Warm bodies and satisfy souls during the cool of winter with this recipe adapted from an ashram in India.

    1.5 Cups basmati
    1/4 cup ghee
    2 cloves
    1/4 tsp cumin seed
    1/4 tsp paprika
    1 stick crushed cinnamon
    7 cups boiling water
    1/2 cup split mung dal (yellow or red lentils)
    1 tsp ground cardamoms
    2 bay leaves (or kari leaves)
    1/4 tsp cayenne (reduce if too spicey)
    1/4 tsp turmeric
    2 sm. potatoes, 1" cubes
    1/2 Cup raisins
    1/2 Cup peas
    4 Tbsp ghee & salt to taste

In dry frying pan, roast mung beans for 5 minutes. Wash & drain rice. Set aside.

Heat 1/4 Cup ghee, add bay leaves, cardamoms & cinnamon and saute for a minute. Add beans and washed rice, paprika, cumin seeds, chili powder, turmeric and salt. Saute on medium heat for 20 minutes and pour hot water over this. Add potatoes. When boiling, turn to medium heat and cover pot, stirring occasionally. Add raisins. Add peas. After cooking, add remaining ghee. Serve hot with some whole wheat chapattis!

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