CLASSIC KITCHARI

4 servings, 30 minutes

INGREDIENTS

• 1/2 cup green mung beans (soaked for 2 hours or overnight)

• 1 cup Basmati Rice

• 1 tbsp ghee

• 1 tsp coriander seeds

• 1 tsp mustard seeds

• 1 tsp cumin seeds

• 1 tsp garam masala powder

• 1 tbsp freshly grated ginger

• 1/4 tsp turmeric powder

• Pinch Black Pepper

• 1/2 tsp - 1 tsp Himalayan salt

• 6 cups water or veggie broth (add more if needed)

• Fresh lemon/ lime juice for topping

• Freshly chopped fresh cilantro for topping

DIRECTIONS

1. Wash beans and rice until the water runs clear.

2. Heat the ghee in a large saucepan, add the mustard seeds and coriander seeds. Cook until they start to pop and become aromatic.

3. Add the rice & beans, turmeric, ginger, and garam masala. Sauté for about 1 minute.

4. Add water/ broth, bring to boil, reduce to simmer & cover. Allow to cook for 20-30 mins until rice and mung beans are soft (add more liquid if needed, should be porridge like consistency).

5. In a separate small saucepan, heat 1 tbsp ghee over medium heat. Add the cumin seeds and heat until aromatic.

6. Add the ghee & cumin mixture into the rice and mung beans.

7. Stir to combine with salt & pepper. Top with fresh cilantro leaves and fresh lemon/ lime juice.

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Notes

• Use this recipe anytime you need a reset - if you have been eating poorly, came back from traveling, back from the holidays, or digestion isn't working right and you don't know why - KITCHARI!

• You really can't go wrong with kitchari. Good for all doshas.

• If you are not cleansing, feel free to add a sauce to your kitchari - one of the tahini sauces, a drizzle of just tahini, or the cucumber raita.