Ayurvedic Kitchari Bowl

Ingredients:

• 2 Tsp. fresh grated ginger
• 1 tsp. turmeric
• 1 tsp. cumin
• ½ tsp. ground cinnamon
• ¼ tsp. black pepper
• ½ cup yellow mung dal, soaked overnight and drained
• 1 cup Basmati rice
• 1 small sweet potato, peeled and cubed
• 4 cups filtered water
• 1 lime, cut in half
• Fresh cilantro to garnish

 

Directions:

In a large sauté pan, toast the ginger with the spices over medium low heat for 1 minute. Add in the mung dal and rice, stir to coat with spices.  Slowly pour in the water and bring to a boil. Reduce the heat to simmer and add in the cubed sweet potato. Cover and let simmer for 30 minutes. The consistency should be like porridge. Add ¼ cup of additional water if potatoes are not soft. Remove from heat and let sit for 5 minutes. Serve with a squeeze of lime juice and cilantro.