This kitcheri recipe can be used during panchakarma , or you can fast on a mono diet of this kitcheri fora few days as a simple cleanse.
1 tbsp ghee (or sunflower oil for vegans)
1 inch piece of fresh ginger
1 tsp turmeric
6 cups water
To see how to make ghee:Making Ghee
Wash mung dal and rice thoroughly. Heat the ghee or oil, add the spices and cook for a minute, taking care not to burn the spices.
Add rice, dal and water, then bring to boil. Turn down to simmer for 45 minutes or until mung dal is 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; or make the kitcheri in a pressure cooker.
To make the ghee for this recipe see