SatiAh

Kitcheri - Mung Beans & Rice 


1 Cup Mung Beans
1 Cup Basmati Rice
9 Cups Water
6-7 Cups assorted Vegetables 

Masala Mixture: 
1⁄4 Cup Ghee or other Oil - coconut oil is a good one.
4-5 Cloves of fresh Garlic, crushed in a press
2 Onions, Chopped
1 finger fresh Ginger root, peeled and minced
1 1⁄2 Tsp Tumeric
1 1⁄2 Tsp Cumin powder
3⁄4 Tsp Ground Coriander seed
Seeds of 5 Green Cardamon Pods (or 1⁄2 tsp powder) 1 Tsp Black Pepper
1⁄2 Tsp Crushed Red Chilies (more if you like spicy)
1 – 1 1⁄2 Tbsp Sea Salt 

In large pot put water beans and rice to boil then simmer.

Make masala in a large frying pan. Cook until onion start to turn clear before adding spices then cook a few more minutes. Add to pot of beans and rice.

Cut veggies into small pieces and add to pot.

Continue to cook until until forms a thick-ish porridge like texture. 

When you reheat later, you can add water if you like a thinner soupy dish.