Recipe: Saffron-Asparagus Kitchari for Spring!

It is really spring now for those of us who live in the mid-Atlantic states, and this is the season for fresh local asparagus!  Asparagus is one of my favorite vegetables, and it is nourishing and soothing for all constitutions (vata, pitta and kapha).

 

Here is a delicious kitchari recipe with asparagus.  Do try it.    Several of the ingredients are generally only available at Indian Grocery stores: hing, fenugreek seeds, curry leaves and split mung dal.   If you need advice on finding a  store near you, let me know.

 

 Enjoy! This picture is of the kitchari along with a cilantro chutney and spinach dish.

 

ASPARAGUS-SAFFRON KITCHARI

(Adapted from The Ayurvedic Cookbook

by Amadea Morningstar with Urmila Desai?

1 pinch of saffron

3 Tablespoons (T) ghee

½ t cumin seeds

¼ t fenugreek seeds, ground (in electric spice grinder or mortar and pestle)

4 to 6 curry leaves

2 T shallot or white onion, finely chopped

1/8 t hing (asafoetida)

scant ½ cup split mung dal, soaked for 1 hour or more

scant ¾ cup basmati rice

1 pound fresh asparagus, about 3 cups chopped

¾ t salt

½ t turmeric

4 to 5 cups water

1/8 t ground cumin

Fresh cilantro for garnish

Put the saffron threads in a very small bowl and cover with a little warm/hot water, and set aside. Melt 2T ghee and add cumin seeds, warming for a few seconds and then add the onion. After a minute or two add the fenugreek, curry leaves, and hing and stir.  Slowly saute until the onion is tender, a few more minutes.  Rinse the dal in a strainer, drain well, then add it to the spice mixture.  Add the water, turmeric and salt,  bring to a boil, then put in the rice which has been rinsed several times and drained.  Bring to a boil again, then simmer, partially covered for about 25 to 30 minutes, adding the saffron with its water during the last 5 to 10 minutes of cooking. 

While the dal is cooking, prepare the asparagus. Cut off the tough ends, peel the bottom third (if stems are thick), and cut the asparagus into 1 inch slices.  Saute in remaining 1 T of ghee, add ground cumin and stir to coat.  Then lower heat, cover and steam for 5 to 10 minutes or until done.  Add a little water if it sticks.

When done, either stir the asparagus into the kitchari or put the kitchari in a wide bowl and top with the aparagus.  Garnish with fresh chopped cilantro.