How I Make Kitchari: Ayurvedic Lentils and Rice

Here is how I've been making kitchari, which is an Ayurvedic diet staple of lentils, rice, veggies and spices.

1 cup white basmati rice, rinse and cooked according to package directions
1/2 cup moong dal (yellow split mung beans which are actually lentils from what I learned), soaked, rinsed and drained
Spices: 1 tsp cumin seeds, 1/2 tsp turmeric powder, pinch of black pepper, 1/2 tsp cumin powder, 1/4 tsp cardamom powder, 1/4 tsp fennel seeds, 1/8 tsp cinnamon, pinch of fenugreek powder, 2 green cardamom pods, 2 whole cloves, and 1 tsp freshly grated ginger (or 1/8 tsp ground ginger powder) which I forgot to mention in the video
About 1-2 cups of diced/chopped vegetables
6 cups vegetable broth

Cook the rice first. In a soup pot, saute the spices in 1/4 cup water for a couple minutes over medium heat. Add cooked riced and rinsed/drained mung beans and stir to coat with the spices. Add broth and vegetables. Stir. Bring to a boil, cover and reduce heat to simmer. Cook for 35-40 minutes. Add more broth or water if needed if you like it more soupy.

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