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healing kitchari

free of dairy, gluten, soy, sugar
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Servings: 6 people
Course: breakfast + brunch, main dish, Side Dish
Cuisine: breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian
Ingredients Method

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]

Method
 

  1. 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.
  2. Stir in the millet/quinoa/rice and beans until coated.
  3. Add 6-8 cups of water and chopped veggies, bring to a boil and reduce to a simmer.
  4. Cook at least one hour, until beans and grains are soft and kitchari has a thicker porridge consistency.
  5. Serve warm with toppings such as chopped green onions, cilantro or parsley, avocado, or a dollop of coconut yogurt tzatziki.