Kitchari

Ingredients

• 2 Cups Basmati or brown Rice

• 1 Cup yellow lentils (Mung dahl)

• 4+ Cups (approx.) Water

• 2 Cups vegetable broth to cover

• Mineral Salt 1 tsp and black pepper 1/8 tsp approx.

• 2 TBSP Ghee

• 1½ Cups Assorted Vegetables (carrots, celery, broccoli, cauliflower, zucchini or sugar snap peas, greens)

• 1 tsp each Coriander powder, fennel powder, cumin powder, turmeric, mustard seed and cardamom seed, pinch of hing OR you can buy kitchari spice mix.

• 2 tsp diced fresh ginger

• 1 TBSP chopped cilantro.

Note: the herbs & spices greatly enhance digestion and flavor.

Directions

Soak the lentils in water while you chop any vegetables of your choice, such as carrots, sugar snap peas, broccoli, cauliflower, any green leaves like spinach, chard, or kale. I always do the ones in bold and add others as I have them.

Rinse lentils several times until water runs clear.

Heat ghee in a large pot on medium heat and add mustard and cardamom seeds. When they start to sizzle, add vegetables, sautéing for a couple minutes. Then add rice, lentils and vegetable broth, bring to simmer and add the water as needed to cover. Add spices.

Cook approx. 20 more minutes or so until tender and lentils are soft and add any leafy greens in for last five minutes. Can add chopped cilantro as garnish and extra ghee when serving. Enjoy.