SIMPLE KITCHARI

4 servings, 30 minutes

INGREDIENTS

• 2 tbsp ghee

• 1 tsp mustard seeds

• 1 cup basmati rice, rinsed

• 1/2 cup yellow mung beans, rinsed (unsoaked)

• 6 cups veggie broth or water

• 1/2 tsp turmeric powder

• 1 tsp garam masala or any digestive spice mix

• 1 tbsp ghee (for tempering)

• 1 tsp cumin seeds

• 1/2 cup coconut milk (optional)

• Salt and pepper to taste

• Fresh lemon or lime juice for topping

• Freshly chopped parsley or cilantro

DIRECTIONS

1. Heat the 2 tbsp ghee in a large pan over medium heat. Add the mustard seeds and heat until they begin to pop (about 2 minutes).

2. Add the rinsed basmati rice and yellow mung beans and saute in the ghee and mustard seeds for 1-2 minutes.

3. Add the veggie broth/ water. Stir in the turmeric powder and garam masala or digestive spice mix. Bring to a boil, then reduce to a simmer. Cover and allow to simmer until the rice and mung beans are cooked (about 30 minutes).

4. Towards the end of cooking, start your tempering buy heating 1 tbsp of ghee in a medium saucepan over medium heat. Add the cumin seeds and heat until aromatic (about 1-2 minutes), stirring frequently to prevent burning.

5. Add the cumin seeds and ghee tempering to the cooked rice and mung beans.

6. Stir in the coconut milk if using, salt, and pepper. Top with freshly squeezed lemon or lime juice and fresh parsley or cilantro for serving. Enjoy!

#indian #whattoeatwhensick #vata #pitta #kapha #fall #winter #summer #spring #onepotmeal

Notes

• This is the kitchari you make when you cannot be bothered with soaking mung beans, grating ginger, and you just need something quick, nourishing, and on the fly.

• Option to serve this with a steamed green such as spinach or kale.

• Option to top with a cucumber raita or avocado (as pictured) OR any of the #sauce recipes. I prefer a tahini-based sauce or just a simple drizzle of tahini.