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

• Combine mung beans and rice in a large bowl, cover with water, let soak for one hour, then drain and rinse.
• Prepare vegetables by peeling and chopping them up, set aside.
• Heat coconut oil or ghee over medium heat, in a heavy-bottomed pot. Add cumin, fennel, fenugreek and black mustard seeds and cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the rest of the spices and stir to combine.
• Add rice and mung beans, stir well and let cook for a moment.
• Add all other ingredients, cover and bring to a boil, then reduce to a low heat. Simmer for about 35 minutes, stirring frequently.
• Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.
• Once cooked, discard the kombu, and serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, spoon of coconut yoghurt and sea salt to taste if you used water rather than stock.

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originally from here