4C of water
1C of organic short grain brown rice
1/2C organic mung beans (dry)
2 organic onions of your choice
5-7 cloves of organic garlic
1 tsp. of chopped organic ginger root
1 tbsp. of cumin
1 tbsp. of crushed red pepper flakes
1 tbsp. of turmeric
1 tsp. of ground black pepper
1) Soak the mung beans. There are two ways to do this. One: soak them in a bowl of water overnight before making the kitcheree, or Two: soak them until they begin to sprout. Soaking beans is very important because it removes the phytic acid in them. Phytic acid inhibits the absorption of protein and causes gas and bloating. Allowing them to sprout makes them even easier to digest. As long as you soak them for at least 8 hours you will have removed a good amount of it.
2) Drain the soaked beans and rinse them off. Add them to a pot with 4C of water and bring to a boil.
3) While the water is heating up, chop your onions, crush your garlic cloves, and crush or chop your ginger root.
4) Add 1C of brown rice, the chopped vegetables, and spices to the water and allow bring it down to a simmer once it begins to boil.
5) Put a lid on it and allow it to cook slowly on low heat until the rice has cooked and most of the water is soaked up. This usually takes 45 minutes to an hour. If you prefer it more soupy, add more water.
6) Serve with a salad and steamed vegetables for a well balanced, nourishing meal. You may also add vegetables of your choice to the pot after most of the rice has cooked, allowing the vegetables to soften in the mixture for 10 minutes before serving.