Kitchari Recipe using Spice Mix

Ingredients

• 1 cup split yellow mung beans/dal (rinse and soak overnight*)

• ¼ – ½ cup white Basmati rice (rinse until water runs clear)

• 1 Tbsp ghee (clarified butter)

• 1 Tbsp fresh ginger root, grated or finely chopped

•  1 Tbsp Dahl & Kitchari Spice Mix

• 1 cup mixed veggies like: sweet potato, potato, pumpkin, celery, carrot, green beans, etc.

• 1/2-1 bouillon cube (omit if using broth)

• 4-6 cups water or vegetable broth (some of this can be bone broth – ½-1 cup)

• ½ tsp salt (rock salt is best) or Bragg’s Liquid Aminos

• 1 small handful fresh chopped cilantro leaves (optional)
  
  

Directions

Two options to prep dal and for easier digestion – Either:
a) Rinse and soak overnight, drain and use, or
b) Parboiling – Wash 3 times, drain and place in a pot with fresh water, bring to a boil, drain and use.

1. In a large pot on medium heat melt ghee – Add the Spice Mix and sauté for a few minutes (being careful not to burn).

2. Add vegetable stir again.

3. Add dal, rice and stir to combine and coat with ghee and spices.

4. Dissolve a bouillon cube (if using) into 4 cups of hot water, add to the pot, and bring to a boil.

5. Turn heat to low, cover pot, and continue to cook until dal and rice are soft (about 30 min). Add water as needed. Cover and rest for 20min.

6. Add salt or Bragg’s Liquid Aminos to taste.

7. The cilantro leaves can be added just before serving.
   
   

Serve in a wooden or ceramic bowl with a squeeze lemon or lime juice; a dollop of coconut yogurt can be added on top too.