Vegan Kitchari

In a large saucepan over medium heat, add in a bit of water and your chopped onion and garlic.

Sauté for 5 minutes until lightly browned.

Rinse your mung beans and place them in the pot with the water and salt. Bring to a boil, cover and cook for 20 minutes.

Add in the rest of your ingredients and cook on low for 15-20 minutes until the potatoes are soft. This dish turns out best when cooked on a low heat for a longer period of time. Serve with a side of basmati rice and a squeeze of lemon and black pepper.

*Asafetida or hing powder is used in Ayurvedic cooking. It can be hard to find but adds a complexity of flavor that is out of this world. If you love Indian food i highly recommend buying some. Its easy to get at an international grocer or on Amazon. If you don't want to buy this you can leave it out.

** Panch Phoran is a seed mix that is also wonderful. Its a mix of nigella seeds, black mustard, cumin, fennel and fenugreek seeds. I get mine off of Amazon. If you don't have this using 1 tsp of fennel or mustard seeds is great.

*** Do not use whole mung beans (green mung bean) for this recipe. You need to use the split yellow mung bean, you can also sub red lentils.