i made kichchdi from scratch yesterday, ghee and all!

to make ghee you start with one pound of organic, raw, unsalted butter. it is virtuously impossible to (legally) buy unpasteurized butter in this country, so you can use store bought. 

sterilize a steel pot or skillet and a glass container to put the ghee in when you finish. 

you want to heat the butter over med-low heat until it melts, then let it simmer. stir occasionaly to prevent burning.

you will see bubbles and foam rise to the top. 

after about 20 minutes the foam and sediment will settle to the bottom of the pan. 

then you can turn off the heat and allow it to cool. once cooled, pour into your glass container. you now have clarified butter! it will last for a very long time in your fridge-a year or more in the freezer!

now, khichuri, khichdi, kichykich!

wash and pre-soak 1 cup of barley (with hull) with 1/2 cup of mung beans for 2 hours.

a 1/2 teaspoon of each black pepper, cardamom, coriander and turmeric, all fresh ground combined in a pot with 1 tablespoon melted ghee and 1-2 teaspoons of sea salt. 

sauté for 2 minutes then add the drained mung beans and barley, as well as 4 curry leaves (indian spice stores) and sauté or toast for another 4 minutes. add 3 cups of hot water and bring to a simmer. keep over med-low heat for the next 75-90 minutes, stirring often and adding more water if needed.

remember to taste and add salt if needed.

now share! this food is very healing, and can be used as a monodiet for people working on a detox or healing regimen. 

we also made popcorn the old fashioned way yesterday…

about 3/4 cup of popcorn (though i could have used less) in a pan with a thin layer of oil.

over med-high heat, lid on, shaking pan back and forth motion the entire time to prevent burning of kernels. 

butter topper on the side, melting.

still popping… 

still shaking…

yumm! we added salt and organic cock sauce and watched scary movies!