Cleansing Kitcheri Recipe

| No Comments



1/2 cup split mung beans
1 cup basmati rice

1 tbsp ghee

1 inch piece of fresh ginger

1 tsp turmeric

1 tsp each of powdered fennel, cumin and coriander

6 cups water


Wash mung beans and rice thoroughly.  Heat the ghee, add the spices and cook for a minute, taking care not to burn the spices.

 Add rice, beans and water, then bring to boil. Turn down to simmer for 45 minutes or until mung beans are very soft in pot on stove (or make in crock pot cooking overnight--be sure there's plenty of water or you're making a much larger batch to activate the heating elements in the crock pot).

After cooking, add salt to taste. If you live at altitude, cook the mung beans for 45 minutes while soaking the rice, then add the rice and cook for 45 minutes more.

 

Reblog this post [with Zemanta]

Leave a comment

About this Entry

This page contains a single entry by Alakananda Ma published on February 16, 2010 8:13 PM.

Caring for your Digestive Fire was the previous entry in this blog.

Vegetarian Moroccan Haraira is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.