I actually made this recipe a long, long, LONG time ago.  Like back when we lived in Sycamore.  So at least three years ago.  The reason I never posted it?  I thought that I had already put it on the blog. 

I was recently cleaning out old pictures from my computer because like a crazy person I keep every single picture I take, even if I don’t use or need it.  While I was doing that, I ran across the pictures I took for this Kitchari and wondered why none of them were edited if they were on my blog.  A quick check of my blog and I realized I had never put them up!

Which is a shame because this is a really simple but delicious meal.  I don’t make Indian food that often but every time I do I remember how good it is!  This dish happens to be a one pot meal and easy enough to make during the week.  If you follow along with Ayurvedic tradition, this meal is also a complete protein, easy to digest, and great for resetting your body after eating a lot of heavy foods. 

That makes this a great spring meal as you start switching to lighter foods after a long winter.  Don’t let the long ingredient list fool you, most of it is spices and things you already have in your kitchen!  Plus, you can make a really big batch and have meals for an entire week!  Awesome!

Kitchari 

• 1/2 cup mung beans, soaked overnight (could also use lentils but I like the texture of mung beans in this)
• 2 cups riced cauliflower
• 1 can diced tomatoes
• 1 bag frozen green beans, thawed
• 1 cup carrots, sliced
• 1 cup onions, diced
• 2.5 cups water
• 2 tbsp fresh ginger, minced
• 1 tbsp coconut oil or ghee
• 1 stick cinnamon
• 1.5 tsp cumin seeds
• 1.5 tsp mustard seeds
• 1/2 tsp ground turmeric
• 1 tsp salt
• chopped cilantro, for serving

1. Drain and rinse the mung beans and set aside.  In a large saute pan with a lid, heat the coconut oil over medium-high heat.  Add the cumin and mustard seeds and cook until they start to pop.  Add the rest of the seasonings and cook for another minute or so until fragrant.
2. Add the green beans, carrots, and onions to the pan.  Stir and saute for another 5 minutes.  Then add the cauliflower rice, ginger, and tomatoes and stir to combine.  Add the mung beans and water, bring to a boil, and then cover and simmer for about 20 minutes.  If necessary, add more water to keep it from drying out too much.
3. Once the mung beans are soft and most of the liquid absorbed, remove from heat and serve in bowls with chopped cilantro.