1/2 cup whole mung beans
1/2 cup basmati rice
1 tablespoon ghee or coconut oil + 1 teaspoon
3-4 hearty shakes seasonal spice blend, or curry powder
6 cups low sodium veg broth
1 inch piece of kombu, optional
3-4 stalks celery
1/2 head of broccoli, broken into small florets and stems chopped
1 cup spinach
turmeric, pink salt
a small fist of cilantro leaves
Soak the mung beans for 8-24 hours. The longer you soak, the closer they get to sprouting making them even easier to digest. If you soak up to 24 hours change the water every 12 hours. Rinse and drain. Rinse the rice and drain.
Melt 1 tablespoon ghee or coconut oil in a medium sized saucepan over medium heat. Shake in your spice blend and swirl to sauté the spices for one minute.
Stir in the mung bean and the rice. Add the broth. Lay the top on the pot but slight off so that a bit of steam can escape. Cook for 20 minutes. Mix in the celery and the broccoli and cook another ten minutes.
Melt the remaining 1 teaspoon ghee or coconut oil in a small saucepan. Stir in a few shakes of turmeric and a few shakes of pink salt. You can also add some hingvastak or a small spoon of miso, or tamari for flavor and increased digestibility. Remove from heat and pour over the kitchari.
Place the spinach into the pot with the kitchari. Pour the turmeric ghee over that and stir. Serve in bowls with a garnish of fresh cilantro.