World's Best Kitchari Recipe?

Here is my kitchari recipe, as written up by a friend who watched me cook it. As you'll see, he is a bit of a geek and he has a sense of humor. I added a few notes as indicated by "[David]"

Ingredients:

6-7 cups of water
2/3 cup brown organic Basmati rice
2/3 cup whole organic green dal (optionally soaked in water for up to an hour)
2/3 cup Garbonzo beans soaked overnight preferably

1 cup (approximately) fresh Green beans
1/2 cup (approximately) shredded carrots
1/2 cup (approximately) zuchinni
1/2 cup (approximately) squash
1 big hunka ginger (peeled if gnarly)

[David] I used ½ of a med yellow squash, ¾ of a huge zucchini, 2 carrots, about 6 oz green beans, and ¾ can of organic garbonzo beans. Usually I use dried garbonzo beans that have been soaked overnight.

1.5 to 2 tsp of natural mineral salt

Ghee and other spices:
2-3 tablespoons Ancient Organics ghee
1 clove grated garlic
1-2 inch long piece of grated ginger
1/4 cup (approximately) chopped onion
Fresh cilantro to taste

The remaining spices are divided into three containers according to cooking time. They are all sauteed in ghee.

Container "A" - spices that are sauteed in ghee the longest time:
Fennel Seed (for digestion), 1/2 teaspoon
Black Pepper, 1/8 teaspoon in summer up to 1/2 teaspoon in spring

Container "B" - spices that are sauteed in ghee for a medium time:
Safron, a couple of threads; optional;
Corriander. 1/2 teaspoon
Cumin seed, pinch up to 1/4 teaspoon
Cardamom: 1/8 teaspoon; may be put into Container "C" instead

 
Container C - spices that are sauteed in ghee the shortest time (they burn more easily):
Tumeric, 1 teaspoon
Ground Cumin, 1 teaspoon
Hing (for digestion): a pinch
Cinammon (for heating): a pinch
Cilantro (if dried herb is used - we didn't use it because we used fresh cilantro this time)
Ginger (if dried herb is used - we didn't use it because we used fresh ginger this time)

Note:
Black mustard seeds are also really tasty in rice & dal, and they would be good for vata types (or for winter time in general). I actually have a entirely different spice mix with black mustard seeds, no fennel seeds, a black cardamom pod, … I’ll supply the whole list later (have to go look it up).
 

Directions:

-- Bring water to boil in big pot. Do not leave stove unattended for 2 hours while doing so! :-)

-- Add rice, mung beans, big hunka ginger, mineral salt. Cook at medium simmer for one hour.

[David] Do NOT add salt until beans are cooked! Add salt only after adding veggies.

Synchronize watches. Time is now 0 minutes. In big pot with rice & dal in it:

-- @ time 0 minutes add garbonzo beans[David]  if using canned, add them at, say time 10. If using dried beans that have been soaked overnight, add them with the rice and dal in the very beginning.

-- @ time 3 minutes add green beans

-- @ time 15 minutes add shredded carrots

-- @ time 17 minutes add zuchinni and squash. Call your wife before slicing to ensure proper slicing technique.

-- @ time 18.37 minutes start preparing the seasoning in a separate saucepan. IT IS IMPERATIVE THIS SAUCEPAN STAY UNDER 325 deg F AS MEASURED BY A LASER THERMOMETER.
[David] With this recipe, there isn't much danger of heating the ghee too much, but if you sautee the spices without an onion, watch the ghee temperature closely.

Synchronize watches, reset to 0 minutes

-- In this saucepan add Ghee and heat to about 220 degrees F. Add chopped onion. The water in the onion will help keep temp way under 325. Onion is optional but what kind of knucklehead makes rice & dall without onion in the ghee? Exactly. Nobody.

-- @ +5 minutes: Add all ingredients in Container A to saucepan

-- @ +6.5 minutes: Add all ingredients in Container B to saucepan

-- @ +7 minutes: Add grated garlic

-- @ + 8 minutes: Add grated ginger. Add fresh cilantro.

-- @ + 8.5 minutes: Add all ingredients in Container C to saucepan

-- Cook in saucepan for 1 minute more.

[David] All these times are shorter if not using onions (because the temperature is generally a bit higher - it is around 300 degrees)

If not using onions, keep an eye on the temp and don’t let the ghee go much above 300 deg F. When cooking with the onions, the temp generally stays around 220.

-- Add contents of saucepan (i.e., the ghee and spices) to the pot

-- Marvel at change color from blase' to golden.... ooohhh.... ahhhh...

-- Server up delicious stew to salivating friends... THEN tell them they must wait until stew reaches 145 deg F... which seems like forever...

-- Go back for seconds... and thirds.

-- Wonder "how in the HECK am I going to remember all this?" Then thank God for a guy like TallPaul who wrote this sucker down. Geez, that guy is good! Good!!!

-- Watch Stacie go into convulsions laughing and wonder if it's an allergic reaction to the tumeric. Phewww!!!!.... seems like we're ok on that one!

-- Hang out some more, take a walk, and head on home very happy having spent the night with some wonderful people.

Now THAT'S a recipe!