Soupy kitchari

The seasonal transition is a period of healing and change, characterized by dramatic changes in the environment, including the ground, weather, migration of animals, vegetation, and personal feelings. It is crucial to pay attention to the body, mind, and digestion during these times. A delicious and simple dish, kitchari, made from basmati rice, ghee, digestive spices, mung beans, and optional vegetables, is ideal for this transition.

INGREDIENTS:

 Serve 5 people

 1 tsp. cumin powder

 1 tsp. coriander powder

 1 tsp. brown mustard seeds

 3 tbsp. Ghee

 1 cup basmati rice

 ¼ cup split mung beans or overnight soaked cooked whole mung beans

 1 strip kombu, cut into small pieces.

 5-6 cups water

 1/8 tsp. asafetida/hing or fenugreek powder

 1 tsp. sea salt or mineral salt

 1 tbsp. fresh grated ginger root

 1 tsp. turmeric, fresh or powder

 1 tsp cilantro

 1 tsp parsley

 ½ tsp. cardamom powder

 3-4 cups freshly chopped veggies, such as carrots, squash, celery, zucchini, spinach or kale

 Direction:

 In a pot or pressure cooker, sautee the kombu, asafetida and half the salt in 1 1/2 tbsp. ghee on medium-low heat until you can smell the fragrance of the spices. Add the rice, the split mung beans, and mix all with spice mixture. Add the water for the soupy consistency. Cover and cook for 45 minutes or until the rice and beans are soft. If using a pressure cooker, cover, bring to pressure and cook for 18-20 minutes.

 While the rice is cooking, heat the remaining ghee in a another saucepan and add the remaining salt, ginger root, turmeric, cumin seeds, coriander seeds and mustard seeds. Simmer for 1-2 minutes until fragrant and then add the cardamom. Add the vegetables and mix well. Add water and cook the vegetables lightly for 5 minutes. Add the vegetable to the rice, stir and let the kichari sit for another 5 minutes to allow the tastes to mix and arise. Serve warmly. Enjoy!