Comforting autumn kichadi to boost the immunesystem

Recipe from Kyra de Vreeze

"Our health is not in the hands of our doctors but in the hands of our cooks"

4 teaspoons of sunflower oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

2 teaspoons turmeric

12 curry leaves

3 teaspoons of freshly grated gingerroot

2 cups of mung dal

4 cups of barley

8 parsnips

4 cups string beans, chopped

1 stick kombu

32 cups water

Warm oil in skillet. Add mustard seeds and cumin. Warm until mustard seeds pop. Then add turmeric, curry leaves and ginger. Stir well. Wash beans and grains until water is clear. Add them to sauteed spices. Add water, bring to a boil and add rest of ingredients. Cook covered for 1 ¼ hour.

bon appetit!

Learn more about Kyra's book "Wie slim wil worden moet lekker eten".