The further we advance, the more difficult and more important our part in the symphony of life becomes; and the more conscious we become of this responsibility, the more efficient we become in accomplishing our task.
Please find below an incredible healing recipe from Sufi kitchen: Ramadan Khanji. This is a very special recipe, filled with blessings and energy boosting nutrients. Whether you’re fasting or not this Ramadan, make sure this goodness forms part of your meal time. Trust us! Your body will thank you for this great blessing.
“My loving children, my children who were created with God’s beauty, my wise children, whatever difficulty you may have, do not ever leave His charge. Just as the prophets of God kept their faith firm and were tolerant in spite of the problems they had, no matter what difficulties you may experience, be tolerant, be forbearant and embrace all living things as your own life.”
6 cups water
½ tsp. baking soda
1-½ cups rice
¼ tsp. fenugreek
½” length stick cinnamon, broken up
2-½ cups water
1 cup coconut milk
2 tbsp. finely chopped ginger
2 tbsp. finely chopped garlic
½ tsp. cardamom
½ tsp. cinnamon
Pinch ground cloves
1-½ tsp. garlic powder
1 tsp. powdered ginger
1 tsp. onion powder
2 tsp. salt
½ tsp. turmeric
3 tbsp., halved cashews
1 cup raisins
4 cups water
Cover the chickpeas with cold water and soak overnight. The next day, drain them and put them in a pot with 6 cups of cold water. Bring to a boil, lower the heat and simmer until they are soft, about 1-1-½ hours. When they are done, remove any skins that have floated to the top of the water, drain well and set aside.
In another pot, put the rice, fenugreek, cinnamon and 2-½ cups water. Bring to a boil, lower the heat and simmer, covered, for 20 minutes.
While the rice cooks, put the coconut milk into a large pot over medium heat. Crush the ginger and garlic together and add to the pot, along with the powdered spices, cashews and raisins. Mix well, then pour in 4 cups of hot water. Bring to a boil, lower the heat and simmer for 10 minutes.
Fluff up the rice, and add it and the chickpeas to the pot, stirring well. Bring 4 cups of water to a boil and add it to the pot. Taste and adjust the salt, and add more water if needed; the khanji should have the consistency of a thick soup. Simmer for another 10-15 minutes and dish out into soup bowls.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel