| Ingredients: 12 Cup(s) water 3 Teaspoon(s) salt 4 Teaspoon(s) cumin seeds 2/3 Teaspoon(s) fenugreek seeds 1 1/2 Teaspoon(s) ground ajwain seeds 1 Cup(s) (or quinoa, barley, etc) millet 1 Cup(s) rolled oats 1/3 Cup(s) lentils 3 Tablespoon(s) ghee 1 large, chopped tomato 7 pitted and chopped dates 4 finely chopped green chilies 2 Tablespoon(s) finely chopped ginger root 1/2 Cup(s) coconut, dessicated 1 large, finely chopped onion, yellow 3 Clove(s) pressed garlic 1/4 Cup(s) chopped cilantro 1 Dash(s) nutritional yeast |
Directions:
Bring to a boil: water, salt, cumin seed, fenugreek seed, oregano, grains and lentils, and ghee. While waiting for the pot to boil, clean and chop tomato, dates, chilies, and ginger. Combine these in a blender with coconut flakes, and process. Add them to the cereal when it boils. Finely chop the onion and cilantro. Add to soup mixture and cook for 45 minutes to an hour. Stir often to blend and lift solids off bottom of pot. Adjust salt and water if needed. Serve sprinkled with brewer's yeast and cilantro. ** For Instant Pot, cut recipe in half. |