When dry and windy Autumn days call for a seasonal cleanse, I always turn to this version of Kitchari. A warm, sweet, lightly spiced, nourishing food. For better results, prepare a large casserole and have it for lunch and dinner over a couple of days.
INGREDIENTES
1 cup basmati rice
½ cup split mung beans
Spices: 1 tablespoon ground ginger, 1 tablespoon ground fenugreek, 1 tablespoon ground cinnamon, 2 tablespoons ground cardamom and 1 tablespoon freshly grated nutmeg.
2 tablespoons ghee
5 cups broth
1 cup coconut milk
1 (1-inch piece) kombu
1 cup chopped Autumn vegetables (carrots, beetroot, celery)
Tamari for seasoning
Fresh mint or basil, for garnish
INSTRUCTIONS
1. Rinse the beans and rice under cool water.
2. Melt the ghee in a pot and stir in the spice blend. Add the rice and beans and stir to coat with the spiced ghee.
3. Add the broth and coconut milk and bring to boil. Then reduce heat to low, get the kombu in, cover with lid and simmer for 20 minutes.
4. Stir in the vegetables. Cover and simmer for 15 more minutes.
5. When it’s cooked and creamy, serve with a drizzle of tamari and chopped mint or basil.
