Kitchari

1 cup white basmati rice

 1/2 cup mung beans soaked overnight

1 TSP ghee

1 tsp fennel 

1 tsp cumin seeds

1 tsp ground turmeric

2 coins of fresh ginger 

5-6 cups water

1 tsp coriander seeds

1 TSP sesame seeds

1 TSP desiccated coconut

3 leaves Swiss chard

1 zucchini

1/2 tsp salt

cilantro

lime wedges

 Method

Rinse rice and beans well and set aside. In a medium to large pot, heat ghee over medium heat. Once ghee has melted, add fennel, cumin and turmeric.  Stir, then add rice and beans and combine well. When rice and beans begin sticking to the sides of the pot (about 5-6 minutes stirring), add ginger, water and coriander seeds. Cover and bring to boil.

Meanwhile, in a small pan, heat sesame seeds until starting to brown then mix in coconut. Once coconut starts to brown, turn off heat and promptly add to the boiling rice mixture. Stir and set timer for 20 minutes to allow rice and beans to cook (takes about 15 minutes to put together to this point)

Now is a good time to chop the chard, grate the zucchini and chop any cilantro you’ll be using to garnish and further enhance digestion. About ten minutes in, check that the rice and beans don’t need more water. If it’s not looking like wet porridge, then add more water. 

After the timer goes off, check that the beans and rice are cooked. Depending on your bean and how long you soaked them, it may need another 10 minutes. Don’t worry if the rice goes soft; it only makes it easier to digest and it stays tasty.

Once rice and beans are cooked, add vegetables and mix well.  Add more water if necessary, then cover and allow vegetables to cook to finish the dish; this shouldn’t take more than five minutes or so.