Kitchari (vata balancing)

1 cup rice, dry brown basmati
0.50 cup split yellow mung beans, dry
3 T. Organic Valley Ghee Butter
1 t. each fresh grated ginger, cumin and black mustard seeds
1/2 t. salt
2 pinches hing
1/2 t. turmeric
1 leaf Marine Coast Sea Vegetables Kelp/Kombu

I usually add at least double the spices called for, but I'm a spicy lady :)

soak rice and beans for 24 hours, drain rinse and set aside
melt ghee and saute ginger and seeds 2 minutes
add rice and beans and saute for 2 minutes
add 4 cups water and bring to a boil
reduce heat to low
add salt, hing, turmeric, and seaweed
cover and cook for an hour, stirring occasionally and adding more water if needed (unitl tender and the consistency of stew)


Serving Size: makes 5 one cup servings