Instant “Kichdi” Soup

What does one do with a plethora of fresh green onion tops ?  Having no patience for blanching and freezing, I decided to chop them and dehydrate them in the lowest temperature in my oven for about 5 hours. Now that I have green powder, I wanted to make a delicious, wholesome soup  mix,  the Instant kind, that can be cooked by just pouring hot water… When it comes to wholesome food, nothing like a combination of rice and dal ( carbohydrates and protein).. So here goes!!!

Ingredients:Rice,Moong Dal,Cumin,Black pepper,Onion powder & Tumeric

oct5-142017

Process: Roast, Grind & Add Salt
Blend Soup Mix with Boiling hot water.... Ready to drink!!!
Recipe
Ingredients (organic):
1/2 C White rice ( parboiled)
1/4 C Moong Dal or Pink Lentils
1 t Cumin
6-8 black peppercorns
1 t Onion powder
1/4 t tumeric
1 t Salt
pinch of Hing ( Asofetida)
Method for making the Soup Mix
1. Roast rice and dal on medium heat 
2. Stirring frequently, for about 12 - 16 mins, 
3. Until rice and daal being to turn golden brown,
3. Add the spices, stir for another minute or so
4. Cool for about 15 minutes or so
5. Grind in a coffee grinder 
Making Soup using the Soup Mix
1. Add 1/4 C of boiling hot water to 1 T of Soup Mix
2. Blend well & cover for 5 minutes
3. Remove the cover and Enjoy!!!!
4. A "wholesome" alternative to my favorite Miso Soup

 Tip: Dry roasting the rice and dal separately makes a finer powder, but blend well while adding hot water, to avoid lumps…..and a bit 1/2 tsp of coconut butter 

Variation: Can added 10 -12 almonds – roasted, cooled and ground

 

2 thoughts on “Instant “Kichdi” Soup

  1. Sounds great! Thanks for the recipe, I’ll have to try it soon! You’ve got my follow. Check out my comedy blog and give it a follow if you like it!

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