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kitchari

Ingredients

½ cup split yellow mung beans
½ cup white basmati rice
2 tablespoons ghee, coconut or olive oil
1 inch stick of kombu
3 cups homemade vegetable stock or water
2 cups water
2 tablespoons coconut cream

Whole spices:

1½ teaspoons cumin seeds
1½ teaspoons fennel seeds
½ teaspoon fenugreek seeds
¼ teaspoon black mustard seeds

Other spices:

1 tablespoon ginger root freshly minced
1½ teaspoons coriander powder
½ teaspoon turmeric powder
pinch of asafoetida

Vegetables:

2 cups any mixed vegetables such as butternut, zucchini, sweet potato, cauliflower

To serve:

fresh lime
fresh coriander
coconut yoghurt
sea salt to taste

Instructions



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originally from here