Thanks to Banyan Botanicals, I just starting making my Kitchari with their organic Green Mung Beans for a change and it is fantastic! This version of Kitchari uses all Vata pacifying spices and therefore, it is great for the arrival of the fall!
- 5 table spoons of Ghee
- 2 tbs Cumin seeds
- 1 Cinnamon bark
- 1 tbs Turmeric powder
- 2 tbs chopped fresh ginger root
- 1/2 small onion thinly sliced
- 1 cup sprouted green mung dhal (found on Banyan botanical website or moksha brampton)
- 1/2 cup Basmati rice, rinsed 3 times and soaked for 20 minutes
- 1 bunch Kale, chopped, use stems if you like
- 1 cup herbs, cilantro and parsley and a little dill chopped
- 1/2 tbs himalayan salt to taste
- 6 cups water
For topping: optional, you might like to add a spoon full of whole yogurt and sprinkle with remaining herbs.
Add 3 table spoons of the ghee in your pan and bring all the spices to life by letting them fry in the ghee for 2/3 minutes, once they turn golden in colour add the cinnamon bark and onions, let them cook for another minutes or 2.
Add the rice and green mung dhal beens with the 6 cups of water, add salt to taste as you go. You can add more water if you like your kirchari more watery or less if less. Let everything steep covered. After 2 minutes, add the kale and all mixed herbs, allow to cook for another 5 minutes. Top up with yogur and remaining ghee and herbs and serve fresh! Enjoy!!