One- Pot Cleansing Kichadi

Yellow Onions 3 medium Carrots 2 medium Tomato 1 large

Mung Beans or Brown Lentils ½ cup, soaked if possible

Coconut Oil or Ghee 1 Tbs Cumin Seeds 1 ½ tsp Mustard Seeds 1 ½ tsp Coriander Seeds 1 ½ tsp Ground Turmeric ½ tsp Cinnamon Stick 1 Fine Sea Salt 1 tsp

Fresh Ginger peeled, minced 2 Tbs

Green Beans 150 g, fresh or frozen

Brown Rice 200 g, soaked if possible

Green Peas 150 g, fresh or frozen

Fresh Cilantro handfuls, finely chopped, for serving

1 PREPARE the vegetables: Dice the onions, and chop the carrots and tomato. Set aside in separate bowls. Drain and rinse the mung beans.

2 IN a large stockpot, melt the coconut oil over medium heat. Add the cumin and mustard seeds and fry just until the mustard seeds start to pop. Stir in the coriander, turmeric, cinnamon stick, and salt, then add the ginger and tomato. Cook until fragrant, about 2 minutes.

3 ADD the onions, carrots, green beans, rice, mung beans, peas, and 4 cups of water. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice and beans are soft, about 45 minutes. Add more water if the pot becomes dry while cooking or to achieve a more stew-like consistency.

4 EASON with salt and serve with the cilantro.

5 ROLL OVER: Turn any leftovers of this stew into a savoury breakfast the next day with a poached egg and some stirfried greens.

Excerpted from Naturally Nourished by Sarah Britton. Copyright © 2017 Sarah Britton. Reprinted by permission of Appetite by Random House®, a division of Penguin Random House Canada Limited