Recipe from Pranava

This is a balancing dish full of health. Light and nutritious, it is popular for cleansing and wonderful for winter dinners. Serves 2-4.

INGREDIENTS

1 cup green mung beans
1 cup basmati rice
7-8 cups water
2 cups washed spinach (or other leafy green vegetable)
Ghee (clarified butter) or oil
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
1 tsp fennel seeds (optional)
1 tsp fenugreek seeds (optional)
1 tbsp turmeric
2 tbsp grated fresh ginger (optional)
1/4 lemon squeezed

PREPARATION

1. Ideally soak the beans overnight in 3 times water.
2. Wash the beans well and drain.
3. Put the beans in a medium size cooking pot with 7 cups of water.
4. Bring beans to a boil and reduce heat to simmer beans at a very low heat.
5. When beans are almost cooked add the rinsed basmati rice.
6. In the meantime heat ghee in a small frying pan to prepare the Masala (spicemixture).
7. As soon as ghee is hot add first the cumin, then mustard, then fennel seeds.
8. As seeds are golden add fenugreek and turmeric for a few seconds beforeadding the ginger.
9. Fry for two more minutes and then add the masala to the beans & rice.
10. Cook the Kitchari until the beans and rice are completely dissolved. Add oneadditional cup of water if the mixture gets too thick.
11. Add the spinach to the dish and stir it in for 2 min.
12. Serve & enjoy!

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