Kitchari-Mungbeans with rice and Veggies

Kitchari is a staple comfort food in India, the word itself means "mess of stew". The main ingredients are rice and mung beans, to which a variety of spices and vegetables may be added. In Ayurveda , the ancient wisdom of India dating back 5,000 years , this mixture of rice and mung beans is considered extremely easy to digest and is said to purify the body of toxins, it's great to eat after a Holiday weekend to reset the digestive system:)

Because of the diversity of ingredients allowed the sky is the limit for using spices, and vegetables, so use your imagination and go wild in your kitchen!:)

4 Quarts of water

1 Cup mung beans, sorted and rinsed

2 medium onions, chopped

2" piece ginger root , peeled and finally chopped

2 teaspoon of turmeric

2 teaspoon mustard seeds

1/2 teaspoon ground black pepper

1/2 teaspoon cardamom

3/4 cumin seeds

2 teaspoon garam masala or curry powder

2 tablespoon minced garlic

red crushed chili peppers according to taste or hotness level

6 cups assorted vegetables( celery, chard, broccoli, carrots, cauliflower, mustard greens whatever you like)

1 and 1/4 Cup Basmati Rice

2 tablespoon of coconut oil(that's what I used, but whatever you like)

Sriracha , because I love it!!

1 cup of chopped cilantro for garnish(or parsley, I used sage)

Bring water to a boil in a 6 quart soup pot. Add the mung beans and cook at light boil, uncovered about 25 minutes. Heat oil add the spices, until mustard seeds start to pop, add the onions and sautee, add the garlic and ginger and remaining spices. Add the rice, fill pot with 3 cups of water and cook rice with vegetables until fluffy. Fold in the drained mung beans, season with salt, pepper, tamamri or Braggs, drizzle more coconut oil on top.