4 servings

Ingredients

1 cup organic split yellow Mung Dahl Ideally – rinse well or preferably soak the lentils for at least 30 minutes before cooking.

1 cup organic white basmati rice – rinse well until water runs clear.

5 cups water 

1 sweet potato (you can add any veggies/greens you like!)

1 cup organic spinach leaves

1 tbsp chopped ginger

2 tsp coriander powder

2 tsp turmeric powder

2 tsp cumin powder

1 Bay leaf

2 Tbsp organic Ghee or coconut oil

Sea salt to taste

Chopped cilantro for garnish

Combine all spices to a bowl. In a large pot, add ghee to medium heat. Combine the spices in a bowl.
Heat the ghee or coconut oil over medium high heat. When the ghee is hot (flick a few drops of water in and if they sizzle, it’s ready to go) add in the mixed spices and ginger. Stir continuously for about 30 seconds or until it forms a paste. Avoid high heat so they don’t burn. 

Add rice, mung beans and stir into spices. Add water and bring to boil. Once boiling, turn heat down to low/medium heat. Add in sweet potato, spinach and/or veggies of choice, stir and cover to gently cook for 20 minutes. Remove lid to stir and check the consistency which shouldn’t be too watery at this point. The kitchari is done when it’s a homogeneous, mushy, porridge-like mixture. Remove from heat.
Add salt to taste and garnish with cilantro when serving.