Saturday, August 21, 2010
This is a mung dal kitchari, which balances all three doshas. It is particularly beneficial for the stomach, lungs, liver, and large intestine. In Traditional Chinese Medicine mung beans are also revered for their detoxification properties. This recipe makes 4-5 servings.
1 cup yellow mung dal (split or whole)
1 cup basmati rice
5-6 cups water
3 tbsp ghee (purified butter)
1 tbsp ground ginger
1 pinch asafoetida (a spice also called hing—available at Indian groceries)
½ tsp cumin seeds
2 whole cloves
1 1/2 inch piece of cinnamon bark
4-5 crushed cardamom pods
10 black peppercorns
2 bay leaves
3 tbsp shredded, unsweetened coconut
1/4 tsp turmeric
1/4 tsp salt
Optional: 1 cup diced vegetables like squash, zucchini, cauliflower, carrots, etc. It is best to use in season veggies.
Add to rice, bean and veggie mixture and mix together very well. Enjoy slowly and outdoors, if possible.