This recipe is from my friend and incredible food engineer, Meredith Klein (Pranaful.com) Enjoy!
1” piece of fresh ginger, peeled and grated
1/2 c. mung beans, soaked* and drained
4 c. water (use more for soupier kitchari)
Up to 2 c. chopped veggies (optional)
Heat ghee in a medium pot over medium-low heat. Add cumin seeds, black mustard
seeds, and ginger, and sauté for a couple minutes, until mustard seeds begin to pop. Stir
often to keep ginger from sticking to the bottom of the pot. Stir in the rice and drained
mung beans, and cook for 2 minutes.
Add water, and raise heat to high. Bring to a boil, then reduce heat back to medium low,
and stir in kombu, turmeric, hing and salt. Cover and cook 25-35 minutes, until rice and
mung beans are soft. Stir occasionally as needed to prevent sticking.
If using fresh veggies, add the heartier veggies (like root veggies) at the same time as the
kombu and spices. Add lighter veggies (like greens) in the last 10 minutes of cooking.
* If using whole mung beans, soak at least 6-8 hours; for split mung beans, 2-3 hours.