Kitchari

Kitchari

Recipe adapted from ayurveda.com

Ingredients: 

• 1 tbsp olive oil 

• ½ tsp whole cumin seeds-optional

• ½ tsp mustard seeds-optional

• ½ tsp coriander powder

• ½ tsp cumin powder

• ½ tsp turmeric powder-optional

• ½ inch ginger root, chopped or grated 

• ½ cup white rice, rinsed and drained 

• 1 cup mung beans (split yellow), rinsed and drained 

• 6 cups of water 

• 1 ½ cups assorted vegetables (optional)

• Sea salt 

• Fresh cilantro leaves (optional) 

Instructions: 

1. Heat oil in a large pot over medium heat. Cook the cumin and mustard seeds, stirring occasionally until they pop. Add the remaining spices and ginger. Cook, stirring occasionally, until toasted and fragrant, about 2 minutes. 

2. Add rice and mung beans to the pot with 6 cups of water. Bring to a boil over medium-high heat. Reduce to low heat, cover, and simmer until rice and beans are softened about 20 minutes. 

3. Meanwhile, prepare vegetables by chopping them into ¼ inch pieces. Add to the dal and cook for an additional 10 minutes, or until tender.  

4. Salt to taste. Serve with a garnish of cilantro.