Kitchari

Ingredients

• 2 Tbsp ghee or unrefined virgin coconut oil
• 1 Tbsp mustard seeds (yellow or brown)
• 1/2 Tbsp cumin seeds
• 1-2 pinch crushed red chili flakes
• 1 cup dried split yellow mung beans, rinsed
• 1 cup brown or white basmati rice, rinsed
• 2 large carrots, cut into large chunks
• 1-1/2 tsp ground turmeric
• 1 tsp ground coriander
• 8 cups water
• 2 cups finely chopped kale, spinach, beet greens or Swiss chard
• 1-1/2 tsp sea salt + more to taste

Directions

1. 1Heat oil in a large stockpot
2. 2Add mustard seeds, cumin seeds, and chili flakes and gently sauté over medium heat until the seeds begin to pop
3. 3Add the mung beans, rice, carrots, turmeric and coriander. Stir together a bit so the spices evenly coat the rice and beans
4. 4Then add the water and bring the stew to a boil
5. 5Once boiling, cover and simmer on low for about 45 minutes
6. 6Feel free to simmer longer, for a thicker consistency
7. 7Once the rice and beans are cooked, add the chopped greens and salt
8. 8Stir until just mixed well
9. 9Turn off heat, cover, and let stand for about 5 minutes, until greens are tender.
10. 10Taste for salt