Kate O'Donnell's Date & Pear Morning Kitchari

Serves 3-4:

1/2 cup basmati rice

1/2 cup yellow split mung beans (soaked overnight or buy Suma)

4 cups water

2 tsp sweet spice mix (see below to make a batch)

2 pears, cored and chopped

4 medjool dates, pitted & chopped

1/2 tsp salt

1 Tbsp coconut oil

  1. Rinse the rice and mung beans well;

  2. In a medium saucepan bring the water, rice and mung beans to a boil on a high heat. Reduce heat & let simmer, uncovered for 15-20 mins;

  3. Add the spice mix (see below), pears & dates. Cover & simmer 15-20 mins more, adding more water if required. Go for the consistency of thick oatmeal. when the kitchari reaches the right consistency, turn off heat and stir in salt and coconut oil. Let stand a few mins before enjoying.

Sweet Spice Mix:

Keep a batch of this in a jar for ease:

2 Tbsp ground cinnamon

2 Tbsp ground ginger

1 Tbsp ground cardamom

1 tsp grated nutmeg (optional)

Mairead Moodie