Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp toasted sesame oil
  • 1 cup onions, diced
  • 1 Tbsp garlic, minced
  • 1 1/2 Tbsp ginger, minced
  • 1 tsp ground cumin
  • 2 tsp ground turmeric
  • ¼ tsp ground black pepper
  • 1 1/2 tsp salt
  • 1 1/2 cups split, whole, or sprouted mung beans
  • 4 cups water or broth
  • 4 ounces fresh spinach
  • 2 Tbsp fresh lemon juice
  • red pepper flakes - optional for spice
  • 1 1/2 cups of brown basmati rice
  • 3 cups of water
  • 1 Tbsp coconut oil
  • 1/4 tsp salt

Instruction

  • For the Mung Beans: Bring a medium pot to medium high heat and add the oil.  When hot, add onions and cook ~ 4-5 minutes or until translucent (reduce heat if necessary).  Add garlic and ginger and cook ~ 1-2 minutes or until fragrant.  
  • Stir in cumin, turmeric, black pepper, and salt and cook 1-2 minutes (stirring) or until fragrant.  
  • Add spinach and mung beans and water or broth and cook ~ 30-35 minutes (or according to package instructions) or until beans are tender.  
  • Remove from heat and add lemon juice.
  • For the Rice:  Combine all rice ingredients in a medium size pot.  Bring to a boil on the stovetop, reduce heat, and simmer covered ~ 45 minutes or until rice is tender (or cook rice according to package instructions).
  • Top rice with kitcheree.  
  • Add salt to taste and top with red chili flakes to spice it up.  Happy Eating!  Beckie