*Split yellow mung dahl beans are available at Asian, International, or Indian grocery stores.  If you can't find them or just want to do a one-stop shop, you can use dried green or brown lentils instead.  

How to Prepare: 

1. Wash and soak rice ahead of time (see Advanced Preparation notes).
2. Wash split yellow mung beans.  (If using lentil beans, you will need to pre-soak them in water for 6-12 hours and pour the soaking water down the drain.)
3. In a pre-heated large pot with a thick bottom, dry roast the ginger and all the spices (except the bay leaves) on low heat for a few minutes. This dry-roasting will enhance the flavor.
4. Add sea salt, split yellow mung beans and rice and stir, coating the rice and beans with the spices.
5. Add cauliflower, carrots, water and bay leaves. 
6. Bring to a boil with lid off so the gas from the mung beans can escape.  If there is a white foam on top of the water, skim it off and discard the foam.
7. Boil for 10 minutes.
8. Turn heat to low, cover with a lid (cracked a bit) and continue to cook until mung beans, veggies, and rice becomes soft (about 30-40 minutes for yellow mung beans.  About 40-60 minutes for lentils).

THIS KITCHARI STEW IS A MEAL IN ITSELF (protein, whole grain, and veggies). 

IF YOU WANT SOMETHING ADDITIONAL ADD STEAMED VEGGIES ON THE SIDE.

Time Saving Tip:

For those not ready to take on making dried mung beans, you can use prepackaged lentils instead.  I would recommend Westbrae Natural Organic Lentils as there are three ingredients (lentils, water & sea salt).  Another option is Trader Joe's Steamed Lentils, although one of the ingredients is "natural flavoring" which is a red flag for those healing their gut ("Natural flavorings" can be anything and are often inflammation causing ingredients.).