This quick and easy throw together recipe is an adaption of the traditional Ayurvedic medicine cleanse staple, Kitchari. A warming one pot meal that is perfect for winter, great for immunity, and believed to be balancing for all doshas (constitutions types). It is simple, soothing, easy to digest, and a complete source of protein for vegetarians (as it combines grains and lentils/legumes)

Makes 4-6 serves

Ingredients

• ½ cup split yellow peas
• ½ cup green mung beans
• 1 cup white basmati rice
• 2-3 cups of broth*
• 2 tablespoons ghee
• 2 tablespoon fresh ginger root grated
• 1½ teaspoons cumin
• 1½ teaspoons fennel seeds
• 2 teaspoon turmeric powder
• ¼ teaspoon of asafoetida

*Nutra Organics Beef, Chicken or Vegetable Broth Powder

Optional: Add seasonal vegetables

• 3 cups of diced seasonal vegetables (I use carrots, sweet potato, zucchini and mushrooms).

Method

1. Overnight (or 24 hours earlier), soak lentil, mung beans, and rice in 3 tablespoons of apple cider vinegar and ample filtered water (note, mung beans and rice will expand while soaking).
2. When it comes to cooking, drain and rinse the mung beans, lentil and rice.
3. Add all ingredients to a large heavy bottomed stock pot.
4. Bring all ingredients to the boil.
5. Allow to simmer for 25 – 30 minutes with the lid on. Check intermittently to ensure ingredients do not stick to the bottom of the pan, and add additional water as required. Depending on your preferred consistency, less water results in a dahl consistency, whereas more water can offer a soup consistency
6. Serve fresh, or portion and freeze for a quick lunch or dinner option

Enjoy!