Kitchari

• 1 cup mung beans

• 1 cup basmati rice
  (I use 1 1/2cup mung to 1 cup rice-your call)
  *Water to cover and soak at least 8hrs or over night.
  Drain and rinse before use.

• 2-3Tbsp. ghee or organic coconut oil  (May need to add more as you go)

• 1 tsp. mustard seed, ½ tsp.cumin seeds, ½ tsp.fenugreek seeds, 1/2 tsp. of red pepper flakes (to taste),  8-10 cardamon pods (crushed with pods discarded)

• 4-6 garlic cloves, finely minced

• 1 medium or large onion

• about 1/4 -1/3 cup grated ginger root

• 1- 2 tsp. gharam masala

• 2 tsp. turmeric

• 1 tsp. cumin powder

• 1 tsp. coriander powder

• 2-3 cinnamon stick (optional)
  (cardamon powder if you like)

• 1Tblsp. dried basil

• 3-4 dried bay leaves

• 4-6 cups chopped assorted vegetables
  (carrots, celery, zucchini, squash, eggplant, spinach, chard, broccoli, kale, asparagus, peas- I add just before serving to maintain their green, etc.)

• salt or soy sauce to taste

  
  

1. Rinse beans and drain.

2. Place in a pot and cover with water. Add a dash of salt. Let boil over a medium to low flame until tender. Add water as needed. Cook until tender then remove from heat.

3. As they are cooking:
   Heat oil in a wok or large, deep pan. Add seeds and cook over medium to low heat until the begin to pop. Avoid burning. Then add garlic, onions, grated ginger and cinnamon sticks. Cook over medium low heat until veggies start looking translucent. 3-5min.

4. Prepare vegetables  as beans are cooking. Add vegetables beginning with firmer veggies ie: celery, carrots etc. Cook for 5min. Then add softer veggies like squash or cauliflower. Continue to sauté for 5min.

5. Then add dry spices, stirring to combine. Add ghee if needed.

6. Add rice-bean mixture to veggies. Add basil and bay leaves. If at any point you start noticing some sticking, add a little water if mixture becomes too thick. Stirring frequently!

7. Cook for another for 45-60 minutes or so. You will need to stir the dish often to prevent scorching. Adding water as needed. Continue to cook until completely well done over a low flame, stirring often.
   *Could place beans /rice, veggie spice mixture into pressure cooker to finish cooking.

8. The consistency should be rich, thick and soup-like. Add water if in doubt. 5 – 10 minutes before serving, add your delicate vegetables like asparagus, green peas. Iprefer sautéing mushrooms, kale, chard separately then serving on top or side of kitchari.

9. You may like to drizzle with ghee when serving. You can also serve with yogurt, or with cheese
   melted over the top. Sweet mango chutney and mild mango pickle help to make for a more satisfying experience.
   Serves around 8-10.
   

   A few additional Cooking Tips:
   **To help with “gas”, soak your beans over night.

   Adding pinch of salt to mixture while cooking allows for better assimilation.

   Enjoy! <3