Kitchari

Ingredients:

1/2 cup basmati rice
1 cup hulled and split mung beans (mung dal)
1 – 2 cups of assorted vegetables, cut into small cubes (optional)
6 cups water
1 – 2 tbsp coconut oil
1 1/2 tbsp fresh ginger, grated or finely chopped
1/2 – 1 teaspoon mustard seeds
1/2 – 1 teaspoon cumin seeds
1/2 – 1 teaspoon fennel seeds?
1/2 – 1 teaspoon ground cumin
1/2 – 1 teaspoon ground coriander
1/2 – 1 teaspoon turmeric
1/2 – 1 teaspoon fenugreek
1 pinch of hing (asafoetida)
1 pinch of cloves
1 cinnamon stick
1 pinch of cardamom or 3 cardamom pods
A few tablespoons of chopped cilantro
Himalayan salt (or sea salt) to taste
Black pepper to taste

Directions:

Wash rice and dal separately in at least 5 changers of water.

In a large pot, melt the coconut oil over medium high heat.

Add the ginger and sauté for 30 seconds.

Add in the fennel, cumin, asafetida and mustard seeds for another 30-40 seconds until fragrant.

Add in the rest of spices.  Cook, stirring for another 30 seconds until fragrant.

Stir in the mung dal, rice, veggies, water and salt.  Bring the mixture to a simmer, cover, and reduce the heat to low.

Cook, stirring occasionally for 30 minutes until the rice and dal are very tender and begin to breakdown, creating a cream consistency.

* Spices: If you don’t have whole, you can use equal amounts of ground.