1 cup split yellow mung beans
2 tablespoons coconut oil
2 teaspoons Kitchari Spice Mix
2 teaspoons ginger (optional; I added extra because I didn’t think there was enough in the mix)
1/4 teaspoon sea salt
1/2 cup basmati rice (can sub 2 cups cauliflower rice but see water recommendations in notes below)
4 cups filtered water
pair your kitchari with:
steamed kale or spinach
fresh lemon juice
Start by soaking the mung beans for 20 minutes in water. Then rinse, drain and set aside.
Next, heat up the coconut oil in a medium-sized pot and add the spice mix, plus the ginger and salt. Sauté for a few minutes until fragrant. Add in the mung beans and rice and sort of toast them while stirring for a minute or two, and then pour in the water.
Bring to a boil and cover. Reduce heat to simmer for 30-45 minutes (or until water is mostly absorbed). You want the consistency to be stew-like, not soupy.
Serve alongside steamed kale or spinach with tahini, fresh lemon, sprouts and/or cilantro. Enjoy!
For Cauliflower Rice Substitution: Follow the instructions except use only 2 cups of filtered water instead of 4.