This Kitchari (is thick rice porridge / congee cooked with legumes and whole spices)  recipe was given to me by my acupuncturist over a decade ago.  Traditionally kichari is a Ayurveda healing meal that is both nourishing for the body and digestion, and is a perfect meal during stressful times, recovery from illness, and can also be done during the changing of the seasons due to its gentle cleansing actions.

Ingredients:

1/2 tsp black mustard seeds

1/2 tsp cumin powder and 1/2 cumin seeds

1/2 turmeric powder

1 tsp sea salt

2 tbsp Olive oil or ghee (clarified butter)

1/2 cup split or whole dry mung beans, soaked overnight & drained (whole mung beans will need to soak longer)

1 cup basmati rice or any long grain rice (can substitute or blend with quinoa or brown rice)

 4 - 6 slices of fresh ginger

6 - 7 cups of filtered water

Pressure cooker:

Wash and soak mung beans overnight.
Fry the whole spices, herbs and salt in the pressure cooker, until it’s fragrant.
Put the rice and mung beans in. Stir and fry for about two minutes.
Add the water in and stir. Set your pressure cooker according to its manual. And cook your kitchari for about 15 minutes from the moment the pressure starts.
When your kitchari is cooked. Stir it well before serving.

Crock Pot:

Place all the ingredients for the congee in a 5-quart or larger slow cooker. Cover and cook until very creamy and the rice is completely broken down, 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting. 

Storage:

The congee can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat over medium heat, stirring occasionally. 

Eat & enjoy at each meal for 3 days out of every month

Optional Toppings:

Roasted peanuts or almonds
Thinly sliced scallions
Minced fresh ginger
Fresh cilantro leaves
Tamari or organic soy sauce

Other Topping suggestions:

Roasted sesame oil

Left over shredded meat

Julienned carrots

Hot sauce