Kitchari for a healthy immune system

KITCHARI RECIPE:

Lunch/Dinner Recipe

Kitchari Base (3-4 Servings, could be re-heated for multiple meals)

1 ½ Tbs. ghee

3/4 cup basmati rice

1/3 cup split mung beans (if split is not available, use whole and cook well) 

2 strips dried kombu cut into small pieces

4 cups water, more as needed

1 1/2Tbs. fresh grated ginger root (you can chop enough to last you 5 days and put in a jar with water in the fridge for easy access)

1 tsp. turmeric, fresh or powder

3/4 tsp. cardamom powder

3/4 tsp. cumin powder

3/4 tsp. coriander powder

3/4 tsp. brown mustard seeds

1& 1/2 tsp. himalayan salt

1/2 tsp ground pepper

3/4 tsp pink salt (1/2 tsp if using broth instead of water)

Veggies

2 C Augmenting Veggie, Chopped (Carrot, Sweet Potato, Beets)

2 C Extractive Veggie (Kale, Spinach, Collard Greens, Pak Choi. Use a bit more if you chose a leaf that condenses in size while cooking)

Tip* measuring out the ingredients the night before or in advance/when you have a few extra minutes, will save you some time (especially with the spices) Chop veggies in advance as well to save time.

Simmer all spices including salt and pepper in the ghee until the aroma comes up. (The idea is to let these flavors meld together on very low heat and NOT to add salt/pepper or other spices after the dish is finished) Add rice, split mung, and kombu. Stir together for a couple of minutes. Add 4 cups water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker bring to pressure and cook for 18 minutes.

While this is cooking you can prepare your veggie add-ins.

Ideally the veggies are cooked in ghee and a bit of water so they are steamed.  They should be soft but not mushy when they are finished cooking. Then you can add the veggies to the kitchari base and mix well.  Approximately 1 1/2 cups of sweet potato and 2 cups Kale. Feel free to top with ground flax seeds to help with digestion. 1 tsp should be enough per serving.