- ½ cup basmati rice
- ¼ cup split mung beans
- 6 cups water
- 1 tablespoon ghee (if you don't have ghee, use butter)
- 1 teaspoon cumin seeds
- ⅛ teaspoon hing (asafoetida)
- 1 teaspoon coriander seeds
- ¾ teaspoon cardamom seeds
- 1 teaspoon black pepper corns
- 1 bay leaf
- 2 more tablespoons ghee
- ¾ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon turmeric
- ¾ teaspoon salt
- 1 tablespoon fresh ginger, grated
- ½ small onion; chopped
- 1–2 cloves garlic (optional)
- ½ teaspoon cumin
- 2–4 cups fresh vegetables (greens, spinach, kale, zucchini)
- 2 more cups water (as needed)
Wash the rice and split mung until the rinse water is clear. Warm a tablespoon of ghee in a medium saucepan and add the whole cumin seeds and hing. Lightly brown them. Add the rice, mung and water and bring to boil. Cook for about 45 minutes.
Warm the last two tablespoons of ghee in a small skillet. Add the coriander, cardamom, peppercorns and bay leaf and saute for 2 to 3 minutes. Then stir in the rest of the spices and the onion (and garlic, if you use it). Put the sautéed spices in the blender with a little (½ cup or less) water and grind well. Pour the spice mixture into the rice and mung. Rinse out the blender with the last two cups of water and add it to the kitchari as well. Add the vegetables. Cook for 20 minutes or more.
This healing brew is also good for stimulating digestion and circulation.