Kitchari

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Kitchari

Yield 6

Author Marma Health

Ingredients

• 1 cup White rice, Calrose, Basmati, or Jasmine
• 10 cups Bone broth or filtered water
• 2 cups Mung Dal or Red Lentils
• 3 tbsp Coconut oil
• 1 tsp Mustard seed
• 1 tsp Fennel seed
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Ground cinnamon
• 2 tsp Sea salt
• 1 cup Carrots, chopped
• 1 cup Celery, chopped
• 1 cup Onion, chopped
• 1 cup Beets, peeled + chopped
• 2-4 cups Additional vegetables, cauliflower, sweet potato, kale, green beans, and squash. Chopped into bite-sized pieces.
• 1 tbsp Ginger, grated
• Optional garnishes
• ghee (to taste)
• Ume plum vinegar (dash to taste)
• Fresh arugula (small handful)

Instructions

1. Rinse Dal & Rice together until water runs clear.
2. In large pot, heat oil over medium heat.
3. Add Mustard and fennel seeds, stirring until mustard seeds begin to crack.
4. Reduce heat.
5. Add remained spices with ginger, stirring until fragrant about 1 minute.
6. Add Lentils & Rice along with 10 cups of water or broth, along with sea salt and vegetables.
7. Bring to boil and reduce to simmer.
8. Allow to simmer uncovered, stirring occasionally until most water is absorbed and rice and vegetable are tender. 30-45 min.
9. Add optional garnishes: ghee, Ume plum vinegar and/or fresh arugula.