Sean’s Kitchari of Amazement
So bear with me as I don’t ever measure. So each batch of kitchari is different!!
- Assorted spices (fennel, coriander seeds, cardamom, cloves, ground tumeric, cumin seed, black/yellow mustard seed, and salt to taste)
- 3 tbs minced ginger
- ¼ cup ginger juice
- 2 large leeks
- 3 cups germinated organic mung beans
- 4 cups femented organic brown rice
- ½ cup ghee (clarified butter) substitute Coconut oil for those crazy vegans lol
- optional can of organic coconut milk for creamy result
- 10 cups of love
To prepare the beans and rice> Germinating the mung beans take 2-3 days. Soak mung in water and leave on counter rinse them in cold water daily. They will show signs of sprouting after days. Fermenting the rice only takes 24 hours. Same soak rice in water for 1 day. This process will neutralize phytic acid and enzyme inhibitors increasing vitamin content, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.
First heat the ghee/coconut oil in large stock pot. Add in assorted spices (ground in mortar and pestle) and toast until mustard seeds start to pop. Add in minced ginger, then chopped leek. Simmer until leeks are tender. Add rice and mung (rinse well) with 8-10 cups of water. More water for soupier kitchari, less for a thick kitchari. Simmer until rice and mung are tender or your disered consistency. Lastly add in ginger juice (this will make the whole thing incredibly nice on you digestion). For a creamier/full fat version simply add more ghee/and or a can of coconut milk
Be sure to prepare in a mindful loving way. So the resulting food will be nourishing to whomever receives it
Peace and Love