Split mung bean soup (kitchari)

Love the flavors in this-/ my husband went for seconds 🙂 Actually the flavors the second time around came out wrong so I have since omitted the fennel seeds.

2 tablespoons olive oil

1 teaspoon each: can sub ground for seeds

     Cumin seeds

     Minced ginger

     

     Mustard seeds

     Ground coriander 

     Ground turmeric 

1 cup split mung beans (I get on Amazon)(can also substitute red lentil s)

1/2 cup jasmine or basmati rice white

1-2 cups chopped veggies of choice( I used potatoes, cauliflower, carrots ) 

6 cups water

1 to 1&1/2 teaspoons salt

Directions 

Sauté for 30 seconds ginger in large pot— you can use up to 1 and a half tablespoons of minced ginger if you like more. 

Add the rest of the spices— you can use ground if you don’t have the seeds called for— just use same amount. Sauté 30 more seconds.

Add everything else and simmer 30 minutes until everything tender and creamy consistency.