Kitchari Comforting Indian Stew

Ingredients

• 1 1/2 cups mung beans (soaked for 4 hours)
• 1 cup brown rice
• 1 1/4 cup small diced peppers
• 2 tbsp minced jalapeño, about 1 pepper
• 2 cup minced onion
• 4 cups medium diced eggplant (other ideas are zucchini, cauliflower, or a combo of these)
• 2 cups of mushrooms (if desired)
• 2 cups diced tomato or 1 15 oz can
• 1 3/4 tsp kosher salt
• 1 tsp turmeric
• 2 tsp cumin seed (if you don’t have seed, can use ground)
• 1 tsp fenugreek seed
• 2 tbsp minced fresh ginger (we keep ours in the freezer to increase its longevity)
• 1 1/2 tbsp minced garlic
• 3/4 tsp chili flake (to taste)
• 2 curry leaf stalks or 2 bay leaves
• *optional addition, 3 cups chopped mushrooms, omit if you’re not a fan
• 8 cups water
• 5 cups chopped kale
• Additional salt/pepper to taste

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