healing kitchari
free of dairy, gluten, soy, sugar
Ingredients
- 1 cup organic millet rinsed + drained [or sub basmati rice]
- 2 cups organic split mung beans rinsed [sub red lentils]
- 2 tbsp coconut oil or ghee
- 2 tsp cumin ground
- 2 tsp turmeric ground
- 2 tsp black pepper ground
- 2 tsp coriander ground
- 1 tsp fennel seed
- 1 tsp cinnamon during winter
- 1 tsp sea salt to taste
- 5 cups seasonal veggies chopped [I used a mixture of zucchini, sweet potato, kale leaves + stems]
Instructions
- Heat the coconut oil or ghee in a large pot, add all the spices to toast on medium high heat for a few minutes until fragrant.
- Stir in the millet/quinoa/rice and beans until coated.
- Add 6-8 cups of water and chopped veggies, bring to a boil and reduce to a simmer.
- Cook at least one hour, until beans and grains are soft and kitchari has a thicker porridge consistency.
- Serve warm with toppings such as chopped green onions, cilantro or parsley, avocado, or a dollop of coconut yogurt tzatziki.