Pitta Cooling Kitchari

Ingredients

• ½ cup white basmati rice
• ½ cup split or whole mung beans
• 8 in. long piece of a burdock root or 2 carrots
• 1½ cups of fresh green beans
• 1 small zucchini
• 2 teaspoons ghee
• ½ teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fresh grated ginger
• ½ teaspoon of sea salt
• 1 T coriander powder
• 1 teaspoon of turmeric
• 1 stick of kombu seaweed

• 6 cups of water

Soak mung beans for three hours or overnight. When ready drain the water. Wash and peel burdock roots or carrots, and cut into half moons.  Cut green beans into 1-inch pieces.  Cut zucchini into half moons.  In a saucepan, warm the ghee over medium heat.  Add the fennel seeds, cumin seeds, and ginger when the seeds are fragrant and brown.  Add rice and mung beans and sauté for another couple of minutes.  Then add all the veggies and stiir for a minute.  Add 6 cups of water and bring to a boil.  Once the kitchari has come to a boil, add coriander, turmeric, and seaweed, and reduce heat to medium-low.  Cover and cook until everything is tender (approx. 30-45 minutes).  Add salt to taste.