Indian Kitchari

Ingredients:

• 2 cups whole green mung beans

• 1 cup brown basmati rice

• 3 inch long grated fresh ginger root

• 1 whole onion chopped in thin rings

• 1 bunch of mustard greens

• ½ bunch of fresh cilantro, finely chopped for topping.

• 2 cloves of garlic

• 3 tablespoons coconut oil, avocado oil or ghee

• 1 Tbsp cumin seeds

• 1 Tbsp coriander seeds

• 1 tsp fennel seeds or black cumin seeds

• 1 Tbsp brown mustard seeds

• 3 Tbsp ground turmeric

• 1 tsp. cumin powder

• 1 tsp ground pepper

• Pinch of sea salt

• 1 cup fresh cilantro, chopped (optional)

Directions:

1. Rinse the beans and rice and soak in filtered water for a few hours or overnight. Drain well. Bring to a simmer as you prepare spices.

2. Cook the ginger root, onion and garlic in a sauté pan with 2 Tablespoons of refined coconut oil or ghee. Add finely cut strips of mustard greens and saute for 5 minutes.

3. Heat 1 Tablespoon of ghee or coconut oil over medium flame in cast iron skillet, add whole cumin, coriander, fennel and mustard seed toast lightly. Add veggies and spices to the pot along with the turmeric and black pepper. Stir in well and allow to cook for 30-40 minutes until rice and beans are very soft.

4. Top with cilantro leaves and enjoy.