Start your day with balance and peace with Kitchari, a traditional South Asian dish with warming, detoxifying spices. This recipe by nutrition student Kelsey Perusse was shared with the audience at her talk in April 2016 with fellow student Mirit Markowitz on "Hormone Balancing with Food," and is in the book Stories and Recipes: An Ode to Bastyr University from the Student Nutrition Assocation.
In a medium-sized sauce pan heat ghee with mustard seeds, turmeric, cumin and ginger. Cook for 2-3 minutes, until the mustard seeds turn from gray to black.
Add in mung beans, water, kombu and salt. Bring the beans to a boil and then reduce to a simmer. Allow beans to cook for 15-20 minutes until creamy.
Remove from heat, then squeeze in half a lemon and add in cilantro.
Serve over rice.