Add in mung beans & rice. Stir all ingredients together & add in 6 cups of water. Cook over medium heat until rice & beans are soft (roughly 40 minutes).
While the kitchari is cooking, cut sweet potatoes into flat slices. Place them in a cast iron skillet with your ghee, salt, & cinnamon. Cook over medium heat until browned on both sides (you'll flip them after roughly 5 minutes). Preheat oven to 375 F & place the cast iron skillet into the oven. Bake the sweet potatoes for 20 minutes.
Serve with desired toppings & sweet potatoes. Enjoy!
Supplies
knife cutting board large dutch oven measuring cup measuring spoons mixing spoon cast iron skillet
Recipe by Public Lives, Secret Recipes at https://publiclivessecretrecipes.com/2018/06/designer-rachel-pallys-secret-kitchari-recipe.html