Kitcheree recipe

I thought I had posted this recipe a long time ago, but it looks like I haven’t! The Ayurvedic dish “Kitcheree” consists of mung beans and rice primarily, with spices that assist with digestion and overall cleansing. Now that I am on a simple cleanse for the month, I will be making lots of this, and thought I’d share it as well. Enjoy! (post any questions that you may have)

KICHADI RECIPE

Great for balancing all three doshas!

• 1/3 C white basmati rice
• C split mung beans (available at the Natural Foods Coop in San Luis Obispo)
• 5 C water, or use a veggie stock
• 1 tsp to 2 T fresh grated ginger root, less with high Pitta
• tsp. cumin seeds or ½ tsp. ground cumin
• tsp. mustard seeds (can omit if high pitta)
• -1 tsp coriander seeds or 1 tsp ground coriander
• tsp. fennel seeds
• 1 tsp. dried oregano leaves
• 1 clove garlic (omit if Pitta)

Heat up spices on the bottom of the pot, stirring constantly for about 1 or 2 minutes, until aromatic. Add the remaining ingredients and bring to a boil for about 5 minutes, and then reduce heat to medium-low. As rice and beans are cooking, chop and add vegetables such as:
Carrots
Zucchini
Broccoli

After bringing water to a boil, simmer for approximately 30 minutes – until most of the liquid is absorbed, but the consistency is smooth, not mushy and sticky.

When done, take the pot off the heat and add ghee or salt/braggs liquid amino acids to taste!

It is better for your digestion to use split mung beans (and even better if you soak them overnight. However, you can use whole mung beans; however you will need to adjust the cooking time to about 45 minutes