Quick & Easy Kitchari for those “on the go” days

For this one you will be pre-making your spice mix so that you have it on hand for busy times. This is a warming blend more appropriate for fall and winter. Leave ginger out and decrease turmeric by ½ in summer months, as these two spices are warming.

1tbsp coriander seeds

1tbsp cumin seeds

2tsp fennel seeds

1tbsp turmeric powder

2tsp ginger powder

Dry Roasting Spices.jpg

Dry roast the seeds in a cast-iron pan on medium low heat until the aroma comes up. Transfer the seeds to a wide bowl and let them cool completely. Grind the roasted seeds to powder in a grinder (dedicated to spices) or by hand with a mortar and pestle. Pour them back in the bowl and then add turmeric and ginger powders. Store in a glass jar in a dark cupboard.

Warm pan and melt 1tbsp of ghee. Add 1tbsp of spice mix, ½ cup of white basmati rice and ¼ cup of split mung. Stir together for a couple of minutes. Add 4 cups of water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes