Kitchari

By garciamoss

Ingredients

• 3/4 cup split yellow mung beans
• 2/3 cup basmati rice
• 1 teaspoon coconut oil or ghee
• 2 teaspoons black mustard seeds
• 1 teaspoon fenugreek seeds
• 1/8 teaspoon asafoetida
• 1 tablespoon minced fresh ginger root
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 bay leaves
• 1 quart (4 cups) water
• 1/2 cup chopped fresh cilantro
• Bragg's Liquid Aminos or sea salt

Details

Adapted from thekitchn.com

Preparation

Step 1

Rinse the mung beans and rice together under running water until the water runs clear.

In a 3-quart or larger heavy-bottomed pot with a lid, heat the coconut oil over medium heat. Add the mustard and fenugreek seeds and toast until the mustard seeds pop. Add the asafoetida, ginger, tumeric, and cumin and cook for about 30 seconds, stirring constantly. Add the beans and rice and stir until they are coated with the spice mixture.

Add the water and bay leaves to the rice and bean mixture and bring to a boil. Lower the heat to a simmer and cover. Cook until the beans and rice are soft, but not mushy, 15 to 20 minutes. Serve warm with chopped cilantro and either Bragg's Liquid Aminos or sea salt, as needed.