Kitchiri Recipe for Srping Cleanse and Cooking Workshop for Spring

I have one more space in my Cooking for Spring workshop next Monday May 4 from 4 to 7 pm. We will make ghee and several delicious and simple recipes. Let me know if you would like to come!


Speaking of recipes, a few people asked me to post my spring kitchari recipe, so here it is.
Debbie's Kitchari for Spring Cleanse
1 to 2 T ghee (for Kapha use 1 T)
½ t (teaspoon) cumin seeds
½ t mustard seeds (not for Pitta, may substitute fennel seeds)
½ t ground coriander
½ t turmeric
pinch of hing (asafoetida powder)
½ to 1 t grated fresh ginger
1 small stick of kombu (seaweed)
½ c (cup) split mung dal, soaked for 1 hour or more.
½ c basmati rice, rinsed and drained
¼ to ½ t salt

Heat 1 to 2 Tablespoons (T) of ghee and sauté mustard and cumin seeds. After 20 to 30 seconds, or when seeds start popping, add the coriander, turmeric and hing. Add the drained mung dal and stir to coat. After about 1 minute, add 3 to 4 cups of water, and bring to a boil. Add the kombu, ginger and the rice, and bring to a boil again. Lower heat, add salt, partially cover and simmer for about 20 to 30 minutes, checking on it after 15 minutes.
Garnish with chopped cilantro or/and toasted sesame seeds.
You can add chopped seasonal vegetables part way through the cooking, or steam or sauté the vegetables separately, and serve them together.