Kitchari

INGREDIENTS

2 tablespoons coconut oil or ghee

1 tablespoon finely chopped ginger

1/2 teaspoon cumin seed

1 teaspoon turmeric

1 teaspoon ground fenugreek

1 teaspoon fennel seed

1 teaspoon ground coriander

1-1.5 teaspoon salt

6-8 cups water

1 cup yellow mung dal ((I ordered Banyon Botanicals Organic Yellow Mung Dal from Amazon), rinsed

1 cup basmati rice, rinsed

2 carrots, diced

2 cups cauliflower, cut into small pieces

2 cups or more spinach, swiss chard, or beet greens

1/2 cup cilantro, roughly chopped

lime

METHOD

Heat oil or ghee in a dutch oven and add ginger, cumin seeds, turmeric, fenugreek, fennel seeds, and coriander. Stir and toast for ~30 seconds.

Add split peas, rice, carrots, and cauliflower. Stir. Add salt and water (if you want the kitchari to be thicker, add less water ~6 cups. Add more if it is too thick).

Bring to a boil. Cover and simmer for 25 minutes.

Stir in greens and cilantro. Squeeze lime. Taste and adjust for seasoning.