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Cara’s Kitchari

Course Soup

Ingredients

  • 1 tbsp ghee
  • 1/2 tbsp whole mustard seed
  • 1 tbsp ground coriander
  • 1/2 tbsp cumin ground or whole seed
  • 1/2 tbsp sea salt
  • 1/4 tsp black pepper
  • 3/4 tbsp ground turmeric
  • 1/2-1 inch diced fresh ginger root
  • 1 1/2 cups white or brown basmati rice
  • 1/2 cup mung beans partially sprouted. (Or use 1/8dry whole mung or 1/2split yellow mung.)
  • 1/2 bunch cilantro leaves
  • 1 lime

Instructions

  1. In a large pot heat ghee on medium-high heat
  2. Add mustard seeds, let them “pop”, turn heat to low
  3. Add coriander, cumin, salt, and pepper, sauté for 30 seconds
  4. Stir in turmeric
  5. Add rice and mung, sauté until coated with ghee and spices
  6. Add 8 cups water, turn heat to medium-high and let simmer
  7. Add fresh ginger, cover and let simmer, stirring occasionally for 1-2 hours.
  8. Additional water will need to be added periodically cup by cup. When finished rice will have broken down and you will have a thick soupy consistency.
  9. Garnish each bowl individually with cilantro and fresh squeezed lime juice.