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Introduction
The “Thousand Thousand Thousand” recipe is an ancient culinary gem shrouded in a bit of mystery and folklore. Hailing from a long-forgotten mountain village, this dish earned its name from the rumored use of "a thousand herbs, a thousand grains, and a thousand flavors." While the actual ingredients are fewer (thankfully!), the name stuck, representing the rich depth and diversity of taste found in this dish. A wholesome, warming meal, it is often served during festivals, family reunions, or times of reflection and gratitude.
Ingredients:
(Serves 4–6 people)
1 cup pearl barley (or substitute with mixed whole grains)
1/2 cup lentils (any variety, but green or brown work best)
1/2 cup chickpeas (soaked overnight or canned)
1 medium onion, finely chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
2 carrots, diced
1 zucchini, chopped
1/2 cup spinach or kale, shredded
1 tsp cumin seeds
1/2 tsp ground turmeric
1 tsp smoked paprika
Salt and pepper to taste
4 cups vegetable broth or water
2 tbsp olive oil or ghee
Fresh cilantro or parsley for garnish
A dash of lemon juice (optional)
Instructions:
Prepare the base: In a large pot, heat olive oil or ghee over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
Sauté aromatics: Add chopped onion, garlic, and ginger. Sauté until the onion becomes translucent and fragrant.
Add spices and vegetables: Stir in turmeric and paprika, then add carrots and zucchini. Cook for 3–4 minutes.
Combine grains and legumes: Add the soaked chickpeas, barley, and lentils to the pot. Stir well to combine with the vegetables and spices.
Simmer: Pour in the vegetable broth (or water), season with salt and pepper, and bring to a boil. Lower the heat and let simmer for 45 minutes to an hour, or until the grains and legumes are tender.
Final touch: Stir in spinach or kale and cook for another 5 minutes. Adjust seasoning. Add lemon juice for a fresh lift, if desired.
Serve: Ladle into bowls and garnish with fresh cilantro or parsley.
Serving and Storage Tips:
Serve hot with flatbread, a dollop of yogurt, or over steamed rice for a hearty meal.
This dish tastes even better the next day as the flavors deepen—store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in portions for quick and comforting meals during busy weeks.
Variations:
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