1/3 Cup Mung Bean Rinsed
1/3 Cup Basmati Rice Rinsed
4 cups Filtered Water
1 Tbsp Ghee (Mixed into Cooked Kitchari)
1 Tsp Ghee (add to individual bowl serving)
2- Zucchini chopped
Seasoning to Taste: Fresh Ground Black Pepper, Ground Cumin, Ground Corriander, Ground Fenugreek, Himalayan Salt, Ground Luck Now Fennel, Fresh Curry Leaves
Cook in an instpot for 35 minutes or on stove top for 45 minutes covered (with small opening). Check if Mung beans are soft then the kitchari is done then add seasoning. In a separate pot Sautee Zucchini with 1 tsp ghee. Once soft, add to kitchari and serve with 1 tsp ghee.