Vata Balancing Kitchari
Ingredients
Soak mung beans for three hours or overnight. Drain the soaking water and set aside. In a saucepan, warm the ghee over medium heat. Add the mustard seeds, cumin seeds, and ginger, and sauté until seeds dance. Add rice and mung beans and sauté until it starts to stick. Then add 4 cups of water and bring to a boil. Once the kitchari has come to a boil, add turmeric, seaweed, and any veggies. Then reduce heat to medium-low. Cover and cook until everything is tender (approx. 30-45 minutes). Add salt and lime to taste.
- 1 cup white basmati rice
- ½ cup split or whole mung beans
- 4 cups of water
- 2 teaspoons ghee
- 1 teaspoon of black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fresh grated ginger
- ½ teaspoon of sea salt
- ½ teaspoon of turmeric
- 1 stick of kombu seaweed
- Juice of ½ a lemon
- 2 cups seasonal veggies
Soak mung beans for three hours or overnight. Drain the soaking water and set aside. In a saucepan, warm the ghee over medium heat. Add the mustard seeds, cumin seeds, and ginger, and sauté until seeds dance. Add rice and mung beans and sauté until it starts to stick. Then add 4 cups of water and bring to a boil. Once the kitchari has come to a boil, add turmeric, seaweed, and any veggies. Then reduce heat to medium-low. Cover and cook until everything is tender (approx. 30-45 minutes). Add salt and lime to taste.
