Oh! I was going through my tags and came upon “kachari”. My most recent recipe follows. It is food of the gods. Comforting, filling, nourishing, cleansing, delish. This is the recipe I’m using just now:
ghee or olive oil + mustard, cumin, fennel, coriander,cardamom
In a frying pan, warm the oil (or ghee) and toast the spices. If you have seeds, great, if not the ground stuff is just as lovely. Experiment with amount, good place to start is enough oil to coat the pan bottom thouroughly and enough seeds/spice to cover the oil. Mix is your choice. Smell them and add what you think you’ll like.
2 boxes organic veg broth, 3/4 cup rice (brown or white), mung beans (split or whole), and red lentils.
In a crock pot on low, pour in the veg broth (which we favor just now above mushroom broth) as well as the dried rice, mung & lentil. When the seeds/spices have been literally “popping” for a few minutes and so are toasted, pour that concoction into the crock, too. 4-8 hours later you’ll have the most amazing meals. We put it on before we go to bed and scoop it into go plates in the morning for our day. Here’s a nice sauce:
16oz plain non-fat yogurt + one cucumber, peeled & diced
That’s it. Spoon the cucumber yogurt over the kachari. Enjoy! You can adjust the mushiness vs the hardiness by using more or less dry to wet ingredients (i.e., for mushier use less rice, mung, lentil with same amount of broth; for hardier use more. The recipe as given is half way between the mushiness I favor & the hardiness my husband likes.)
Try it with dry or fresh cilantro, too!