• Rinse the rice and the mung dal beans in a fine -mesh strainer until the water runs clear. Set aside.
• Melt the ghee or oil in a large pot over medium-high heat. Add all the seeds and stir and toast until the mustard seeds pop - about 1 minute. Add the rice and beans. Cook and stir for another minute. Add the water, ginger, cardamom pods, bay leaves, cloves, turmeric, salt + pepper, and chopped vegetables. Bring to a boil and reduce to a simmer.
• Cook for 35-40 minutes or until the beans and rice are soft and the kitchari has a porridge-like consistency.
• Remove and discard the bay leaf, cardamom pods and cloves. Serve warm with fresh cilantro on top, if desired.
• You can also serve Kitchari over a bed of Basic Salador topped with a small handful of sprouts.

Variations:

• Vegan -Use oil rather than ghee.
• Grain-free - Omit the rice and instead chop half a head of cauliflower in a food processor until it reaches the consistency of rice. Toast the mixture in a pan, in 1 tablespoon of ghee or sesame oil. Add after the mung dal beans have cooked. Use two cups less water.
• No Fat - Omit the ghee or oil, and instead soften the spices by cooking in two inches of water before adding the rice and dal.
• Alternative Grains - Use quinoa, millet, or amaranth instead of rice.
• We like our Kitchari fairly liquid, close to a very thick soup. If you prefer a thicker Kitchari, leave the lid off. This is the stage where the bottom of the pot may burn so give a regular scrape or add more liquid.