Kitchari, a combination of rice and mung beans, is used in Ayurveda for cleansing the system. It is easy to prepare, and its balance of protein, carbohydrates, and fat makes for an easy-to-digest yet highly nourishing meal.
In addition to being delicious, kitchari is also used to cleanse. To find out how to start a kitchari cleanse click HERE.
Bean soaking time: 2 hours
Prep Time: 10 minutes
Cooking time: 1 hour
- 1 cup basmati or brown rice
- 1/2 cup mung beans
- 2 tablespoons ghee or coconut oil
- 1 teaspoon mustard seeds (if your dosha is pitta leave this out)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 4 cups water
1. Soak the beans in a bowl with water for 2 hours, then drain and rinse.
2. Boil the beans in water for 30 minutes and drain excess liquid.
3. Heat the ghee or oil in a deep pan over medium heat.
4. Add mustard and cumin seeds and stir until they pop, about 2 minutes.
5. Add the rice, beans, turmeric and salt and stir.
6. Add the 4 cups water and bring to a boil.
7. Reduce heat, cover most of the way, and simmer 25 minutes, until rice and beans are cooked.
Tip: Add any vegetables you like to the pot while the rice and beans are cooking.