Fall digestion re-set

Kitchari Recipe

This dish is an Ayurvedic dietary staple that is warm, nourishing, and easy to digest. This version makes 4 large or 6 medium servings.

Ingredients:

1/2 cup moong (mung) daal
1 cup white basmati rice
6 cups water
2 tbsp of ghee (clarified butter) or olive or coconut oil if you don’t do dairy
2 tsp turmeric
1 tsp cumin seeds
1 tsp coriander (I use ground 'cause the seeds stick in my teeth)
1 tsp ginger (can use fresh ground in the spring and winter, and powdered in the summer)
1/2 – 1 tsp black pepper or Trikatu if you have it
1/2 tsp sea salt

Steps:

Rinse the rice and beans thoroughly.
Put the ghee/oil in a medium to large sauce pan. Use medium heat to melt the oil. Then cook the herbs/spices in the oil until you can smell them. (YUM!!!)
Add the rice and beans and all the water. Bring it to a boil, then turn to low heat and allow it to cook. Simmer for 25 mins if you want more a soup, or 35 mins if you want more a rice dish consistency.
You can add fresh coriander, more ghee/oil, and serve warm.
Bless the food, and enjoy!