Indian Mung Bean and Basmati Rice Kitchari with Mild Spices

Ingredients

• Mung beans (mung dal), raw100 g
• Basmati rice, raw80 g
• Ghee (clarified butter)1 tbsp
• Fresh ginger, grated1 tsp
• Fresh spinach, raw100 g

Steps

1. 1

   Heat the ghee in a saucepan and sauté the grated ginger and cumin for 1 minute.

2. 2

   Add the rinsed rice and mung beans, stirring to coat with the butter.

3. 3

   Pour in 600 ml of water, cover, and simmer over low heat for 20 minutes.

4. 4

   Stir in the fresh spinach at the end until wilted, then serve warm.