1 c basmati rice
½ c organic whole mung beans, soaked for at least three hours before cooking
4 c purified water
2 T organic ghee
1 tsp. mustard seed
1 tsp. cumin seed
2 pinches asafetida
1 tsp. fresh grated ginger
1 stick of kombu
1½ tsp. sea salt
½ tsp. turmeric
2-4 cups chopped vegetables (kale, cauliflower, carrots, cabbage, broccoli, kabocha/butternut squash, beets, etc.)
Rinse the rice and mung beans and soak for three hours or overnight. Drain. If using vegetables, cut into cubes.
In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seed) and sauté for 1-2 minutes or until aromatic.
Add tumeric (and if using, other spices), mung beans, and rice. Then add water, kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes.
If using vegetables, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five minutes. If you need to add a more water, do so, but the kitchari should be the consistency of stew when done.
Garnish with plenty of fresh cilantro chutney and add salt to taste. You can have avocado with a little salt and lemon or steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish.
1 bunch fresh cilantro
¼ c fresh lemon juice
¼ c purified water
¼ c unsweetened dry coconut
2 T fresh ginger root
a few drops of stevia
1 tsp. sea salt
¼ tsp. fresh ground
Blend lemon juice, water, and fresh coriander until the coriander until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto.
Store covered in the refrigerator for up to one week.