Recipe: Winter Kitchari with Spinach

This is a good recipe, especially for vata season, and not complicated

Debbie's Winter Kitchari with Spinach

(loosely adapted from World of the East: Vegetarian Cooking by Madhur Jaffrey)

½ c whole mung beans, soaked for at least 1 hour, rinsed and drained

(Note:  Although split mung beans are easier to digest which is why they are used for cleanses, whole mung are heavier and good for the cold, unsettled weather of the vata season.  Whole mung are also easier to find as most health food stores carry them.)

½ c basmati rice, soaked for 10 to 15 minutes, rinsed several times and drained (may use brown basmati rice)

1 to 2 t ginger, grated

a small piece of kombu (seaweed), several inches long

 About 4 c water

¾ to 1 t salt

3 to 4 cups chopped fresh spinach

1 to 3 T ghee (may substitute coconut oil)

½ t black mustard seeds

1 medium shallot, cut in half and sliced into slivers

1 t ground cumin seeds

2 t ground coriander seeds

½ t turmeric

a few pinches of hing (asoefetida)

pinch of cayenne

freshly ground black pepper (8 or more twists)

Chopped cilantro for garnish

Put the drained mung beans in a heavy pot and add water. Bring to a boil, cover partially and simmer for a few minutes.  Add drained rice, ginger, kombu and ½ t salt and simmer partially covered for 10 minutes.  Then cover completely and simmer for 15 to 20 minutes more.  Then add the spinach, cover and cook for about 10 more minutes.

While the spinach is cooking heat the ghee in a small skillet.  When hot, add the mustard seeds and then the shallot.  Stir occasionally, until the shallot begins to turn brown.  Then add all the spices and ¼ to ½ t more salt.  Stir for 1to 2 minutes and then add to the rice and dal mixture.  Mix  well and cook on low heat for another minute or 2, stirring frequently.     Garnish with cilantro and serve.

Serves 3 to 5.