Prep time:10 minutes
Total time:1 hour plus overnight to soak beans
Yields: 4-6 servings
- 2 cups mung beans that have been soaked overnight
- 1 cup white or brown basmati rice
- 1 piece ginger root (about 2-inch piece, minced, or more/less to taste)
- 1 tablespoon turmeric
- 2 tablespoons ghee (see video below for instructions on how to make ghee)
- 6 cups water
- Dash Salt
- In a large pot, melt ghee over low heat.
- Drain mung beans from the water they have been soaking in. Add beans and rice to the pot with the ghee and stir to coat everything evenly.
- Add any spices you'll be using.
- Add water, cover and bring to a boil.
- Lower heat, cover and simmer for 45 minutes to an hour, until all water has been absorbed.
- Add salt to taste.
- Serve with added ghee melted on top, if desired.
You can play with the spices and herbs in kitchari, unless you're eating it for an upset stomach, in which case you'll want to keep it simple. These are all commonly added to kitchari, to taste:
- Mustard seeds
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