Kitchari-pack 2kg

Here's a simple kitchari recipe for 4 servings: Ingredients: 100 ml split peeled mung beans (moong dal) 100 ml basmati 1 tbsp ghee (or coconut oil for a vegan option) 1 tsp mustard seeds 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1 tsp ginger (fresh or ground) 1 liter water (or more for a looser consistency) Salt to taste, approx 1 tsp Vegetables of your choice, e.g., carrots, zucchini, or cauliflower (optional) Fresh cilantro for garnish (optional) Instructions: Rinse the mung beans and rice thoroughly under running water. Heat the ghee in a large pot. Add mustard seeds and cumin seeds, and let them sizzle until they start to pop. Add the ginger and all the spices (turmeric, coriander, and ground cumin). Stir and let the spices cook for a few seconds. Add the mung beans and rice to the spice mixture and stir until they're well coated with the spices. Pour in the water and bring to a boil. Reduce the heat to low and let it simmer, covered, for about 30-40 minutes, or until both the rice and mung beans are soft. Stir occasionally. If you're adding vegetables, add them after about 20 minutes and let them cook until tender. Season with salt and adjust the consistency by adding more water if needed. Garnish with fresh cilantro before serving. Serve warm and enjoy this nourishing and easy-to-digest dish!