Make Kitchari
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3/4 Cup
Overnight Soaked And Rinsed Mung Beans
2/3 Cup
Basmati Rice
1 Teaspoon
Coconut Oil Or Ghee Butter
2 Teaspoons
Black Mustard Seeds
3/4 Cup
Overnight Soaked And Rinsed Mung Beans
2/3 Cup
Basmati Rice
1 Teaspoon
Coconut Oil Or Ghee Butter
2 Teaspoons
Black Mustard Seeds
1 Teaspoon
Fenugreek
1 Tablespoon
Minced Ginger
1 Teaspoon
Turmeric
3 Cups
Chopped Vegetables (any)
To Taste
Braggs Liquid Aminos
1 Quart
Water
3 Pinches
Fennel Seed
1 Bunch
Nori
1 Teaspoon
Cumin
1 Teaspoon
Coriander
Garnish
Cilantro
Melt ghee, brown fennel and mustard seed
1
Once browned, add turmeric, cumin, and coriander
2
Add ginger, overnight soaked in water and 1 tblspn vinegar mung beans, rice and vegetables
3
Add water, nori, aminos, stir and cook with cover for 45 minutes. Serve immediately after cooking.
4