Mung Bean Kitchari

Ingredients

• 1 cup of mung beans, dry


• 10 cups water


• 6-7 cups assorted vegetables (celery, carrots, zucchini, green beans, or broccoli)


• 2 tablespoons ghee or cooking oil (olive, coconut)


• 2 onions, chopped


• 2-inch piece of fresh ginger root, minced


• 3-4 garlic cloves, minced


• 1 heaping teaspoon turmeric


• 1 heaping teaspoon cumin


• 1/2 teaspoon ground coriander


• 1/2 teaspoon fresh cracked pepper


• 1 cup brown basmati rice


• 1-inch piece kombu


• 1 tablespoon Celtic sea salt or Himalayan pink sea salt

Directions

1. Prep Ahead: Wash the mung beans and soak them in water overnight.


2. In a large stockpot, saute the vegetables in the ghee on medium heat until onions are translucent.


3. Add the rest of the ingredients, except the salt*, bring to a boil. Lower heat, and cook for another 45 to 60 minutes.


4. Stir in the salt at the very end.