½ cup cilantro
2 tbsp Ancient Organics Ghee
½ tsp ground turmeric
6 cups water
1 cup basmati rice
¼ tsp salt
1 inch fresh ginger
1 cup split mung beans, soaked overnight
½ cup coconut flakes
Place the ginger, coconut, cilantro and ½ cup water into a food processor and blend until liquefied.
Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt.
Stir well and bring to a boil to release the flavor.
Next mix in the rice, mung dal and 6 cups of water.
Return to a boil. Boil, uncovered, for five minutes.
Then cover, leaving the lid slightly ajar.
Turn the heat down to a simmer and cook for 25-30 minutes, until the dal and rice is tender.
Greens and other vegetables can be steamed and eaten with kitchari, or they can be added in at the end of the cooking process.
Make sure the vegetables are soft so that they will be digested easily.
I forage for wild mushrooms and sautéing them in Ancient Organics Ghee gives them a whole new depth and complexity of flavor!