- 1 cup split yellow mung dal beans
- 1 cup brown or white basmati rice
- 1 ½ teaspoon coriander seeds
- 1 ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 ½ teaspoon grass-fed ghee
- 1 ½ teaspoon ground turmeric
- 1 teaspoon ground cumin
- 4 cardamom pods
- 2 bay leaves
- ½ stick of cinnamon
- 1 tablespoon minced fresh ginger root
- 6 cups water
- 2 cups of vegetables of your choice (asparagus, broccoli, green beans, zucchini, celery, carrots, etc.)
- 1 teaspoon Celtic sea salt
- Cilantro leaves, for serving
- Soak the split yellow mung dahl beans overnight (or for at least 4 hours) in water. Drain and rinse before cooking.
- Wash the rice until the water runs clear.
- Toast the fennel, coriander and cumin seeds in a small skillet over medium-low heat. When they begin to pop, transfer them to a mortar and pestle or clean coffee grinder, and grind them into powder.
- In a large pot over medium-high heat, melt the ghee. Add the ground spices, turmeric and cumin. Stir into a paste.
- Add the split mung yellow dal and rice to the pot. Stir and toast for 1-2 minutes.
- Tie the cardamom pods, bay leaves, and cinnamon stick in a small piece of cheesecloth so they're easy to remove. Place them in the pot, then add the ginger and water and stir.
- Cover the pot and bring to a boil, then reduce to a simmer for about 30 minutes, or until the beans are tender. Stir in the vegetables and salt.
- Continue to simmer until the vegetables are cooked, the water is absorbed and the kitchari is tender and porridge-like. Serve warm with a generous helping of cilantro leaves.
- When reheating for each meal, I like to add a splash of water to loosen up the kitchari.
Recipe by Hello Glow at https://helloglow.co/3-day-cleanse-lunch/