This recipe loosens and removes toxins from the body, with high fiber mung beans, facilitatung digestion while poviding detoxification.
Author: Ilene Cohen, MS, RDN, CDCES, C-IAYT
Ingredients
½ cup mung dal (also called split mung beans)
½ cup Basmati rice
4 cups water
1 tablespoon ghee; flax or coconut oil for vegan friendly
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon minced fresh ginger, or a pinch of ground ginger powder
¼ teaspoon ground turmeric
1 teaspoon sea salt
For Garnish
½ cup chopped fresh cilantro
slices of lime
Instructions
In a medium bowl, combine mung dal (split mung beans) and rice. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
Warm the oil (or ghee) on medium to low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric.
Add the rice and dal mixture into the pot. Stir and add the 4 cups of water.
Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.
Taste the kitchari to make sure the texture is soft. If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve or cool down completely and refrigerate in a sealed container for 3 days.
Notes
Split mung beans: Also known as mung dal, these beans can be hard to find in most grocery stores. You can buy organic moong dal from Amazon or wholefoods.
To store Kitchari: Allow it to cool down completely before placing it in an air-tight glass container for 2 to 3 days in the fridge.
To freeze Kitchari: Store in a freezer-safe container for up to 2 months. Be sure to thaw before reheating it.
To reheat: Warm on the stovetop. Stir it with a small amount of water, about ¼ cup of water for every cup of kitchari, to get the porridge-like consistency.
Recipe by PranaSpirit Nutrition at https://pranaspiritnutrition.com/cleansing-body-and-soul-with-ayurvedic-panchakarma/