Basic red lentil kitchari #ayurveda

INGREDIENTS for Kitchari 1/2 cup basmati rice 1 cup of mung dal (yellow) 6 cups (approx.) water 1/2 to 1 inch ginger root, chopped or grated A little mineral salt (1/4 tsp. or so) 2 teaspoons ghee or olive or coconut oil 1/2 tsp coriander seeds 1/2 tsp cumin powder 1/2 tsp whole cumin seeds 1/2 teaspoon of mustard seeds 1/2 teaspoon turmeric powder Handful fresh coriander leaves 1 and 1/2 cups mixed greens

Wash the rice and mung beans separately with plenty of water. Add the 6 cups of water to the rice and mung beans and cook covered until tender, about 20 minutes.

While cooking, chop the vegetables into small pieces. Add the vegetables to the cooked rice and dal mixture and cook for 10 minutes more.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir to release the flavors. Add the sautéed spices into the cooked dal, rice and vegetable mixture. Add the sea salt and chopped fresh cilantro.

Recipe collected in Yogabindu