Kitchari
(courtesy of Laura Hennings, ayurveda practitioner and chef in Reno. Serves 4)
¾ cup white basmati rice
¼ cup split mung dal
1¾ cups water
1 teaspoon ginger, freshly grated
Combine ingredients, then bring to boil in covered pot. Boil 5 minutes. Turn to low and simmer 20 minutes.
Combine in iron skillet over medium heat:
2 tablespoons ghee
1 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon black mustard seed
Heat until black mustard seed pops. Reduce heat and add rice and mung dal. Coat all the rice and dal with ghee and spices. Add chopped cilantro to garnish.
