Dry roast the black mustard seeds and cumin seeds for 1-2 minutes in a large pot over medium-low heat until they release a fragrant smell and mustard seeds start to pop.
Then add the ghee and stir in turmeric, ginger, salt, curry leaves, hing, and kombu. Cook uncovered for another 2-3 minutes, then stir in the split mung and rice until thoroughly coated with the ghee and spice mixture. Remember the importance of stirring with reverence.
Add water, stir mixture off the bottom of the pot, turn heat to high and cover.
Bring to a boil, then add sweet potato, reduce to medium-low heat, and simmer covered for 15 minutes. Stir in zucchini and green beans and simmer still covered for 30 more minutes.
Garnish each bowl with 1 tbsp of cilantro.
Enjoy!
Servings
Prep Time
4people
10-15minutes
Cook Time
55-60minutes
Servings
Prep Time
4people
10-15minutes
Cook Time
55-60minutes
Sweet Potato Kitchari
Print Recipe
Dry roast the black mustard seeds and cumin seeds for 1-2 minutes in a large pot over medium-low heat until they release a fragrant smell and mustard seeds start to pop.
Then add the ghee and stir in turmeric, ginger, salt, curry leaves, hing, and kombu. Cook uncovered for another 2-3 minutes, then stir in the split mung and rice until thoroughly coated with the ghee and spice mixture. Remember the importance of stirring with reverence.
Add water, stir mixture off the bottom of the pot, turn heat to high and cover.
Bring to a boil, then add sweet potato, reduce to medium-low heat, and simmer covered for 15 minutes. Stir in zucchini and green beans and simmer still covered for 30 more minutes.
Garnish each bowl with 1 tbsp of cilantro.
Enjoy!
