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Mediterranean Kitchari

This recipe is balancing to all doshas.

Equipment

  • dutch oven or large pot

Ingredients

  • 1 c. mung dal or beans
  • 1 c. basmati rice
  • 3 c. water
  • 1 leek diced
  • 1 stalk celery diced
  • 2 carrots sliced
  • 1 large tomato diced
  • 1 Tbsp. dried basil or 3 Tbsp. fresh basil
  • 1 tsp. oregano
  • 3 bay leaves
  • 1 tsp. dried rosemary or 2 Tbsp. fresh rosemary
  • ¼ tsp. black pepper
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • garlic, asparagus, spinach, broccoli, peas optional

Instructions

  • Soak the dal and rice for 3-8 hours.
  •  In a large saucepan on medium heat place the onion, celery carrots, and bay leaves. Stir frequently, adding water so the veggies don’t stick to the pan, for about 5 minutes.
  • Add the tomatoes, dal, rice, all spices, and water. This is a good time to add optional veggies as well. 
  • Bring to a boil and then let simmer, lightly covered until the dal and rice are cooked (about 20 minutes). Add olive oil and salt to taste.