Here is my first simple recipe:
1 cup Mung beans (yellow split beans are best)
1 cup White Basmati Rice or Quinoa
1 tsp each: Cumin, Fennel, and Coriander seeds (add Mustard but remember it is warming)
1 1/2 tsp ground Turmeric
Salt to taste
1-3 tsp fresh grated Ginger (easy on the ginger if you are running hot)
Garlic is optional (I personally do not use garlic)
6-8 cups water
1-3 tbsp Cilantro
Soak and drain mung beans for 1-4 hours – not more than 4 hours. Rinse mung and rice 2 to 3 times before cooking.
Melt 1 tbsp Ghee in deep pot over medium high heat. Add seeds. Ghee should be hot enough so that the seeds sizzle. Add turmeric powder (or fresh) and saute for a couple minutes. Cook. I like to let them sizzle for a few minutes before moving ahead. You may need to turn down the heat so that they don’t burn. When you think the flavors have been released:
Add rice and mung beans and saute for 30 seconds. Add water (water content can vary according to how yo like your Kitcheree (thin or thick) and bring to a boil.
Turn down the heat to let them simmer.
Add root veggies (carrots or any other veggies you might like). Cover and cook for 20-30 minutes.
Serve topped with sun dried coconut, Cilantro, a scoop of plain yogurt and lemon or lime juice!
My favorite is lots of Cilantro and fresh lemon juice.