3 c mung beans

2 c basmati rice

3/4 c diced onion

1 tsp fennel seed

1 tsp cumin seed

1/2 tsp black pepper

1 Tbsp turmeric powder

1-2 Tbsp salt

2 Tbsp ghee or olive oil

6-8 c vegetable stock or water

See dosha modifications for garnishes

Dice onion, measure out spices, rice, and mung beans

Place onions in a pot with olive oil or ghee, add spices. Turn stove on medium heat.

When onions are translucent, add basmati, and mung beans

After 30 seconds, add stock or water. Increase heat to medium high heat.

let simmer until rice and mung beans are tender and the mixture appears like porridge.

Allow to cool completely and store in the fridge for ten days.

Add garnishes each time you heat kitchni up to eat.

Serving Size: 12-16 medium-sized portions

Vata: Garnish with cooked carrots, pickled veggies, cilantro, and sesame or sunflower seeds

Pitta: Garnish with sautéed leafy greens, cooked cauliflower, and `tomatoes

Kapha: Garnish with sautéed garlic and onion, ginger, chili flakes/ paprika, or leafy greens