Ingredients:
1 cup mung dal (split yellow)
1/2 cup Basmati Rice
6 cups water
1 inch ginger root, chopped or grated
1/2 a tsp himalaya/celtic salt
1 tbs organic ghee
handful of chopped coriander
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1/2 tsp. coriander powder
1 pinch asafoetida (Hing) you can get it in India markets
1 and 1/2 vegetables like – asparagus, sweet potato, broccoli
Preparation
Soak the rice and dal over night (or minimum 2 hours) then carefully remove any stones and wash it
thoroughly for about a minute.
Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, cut the vegetables into small pieces and add to the cooked rice and dal mixture and
cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together
to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the salt
and chopped fresh coriander and serve.
Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in
fiber. To ensure proper elimination, use 2 Triphala capsules in the morning or psyllium husks with a big
glass of water 15 minutes away from food.
Bon Appetit x
