One of my favorite comfort foods is also a recipe that is supposed to be good for cleansing and digestive issues. Mung beans are supposed to be the easiest of beans to digest and soaking your beans makes them even easier to digest. I thought I had posted it on my blog, but when I went to search for it so I'd have easy access to the recipe I couldn't find it. I had to go searching all my whole foods cookbooks to find the computer print out the original version was on.
There are many different recipes for kitchari. This is mine which is tweaked from a recipe that Yoga Journal published once on their website.
Enjoy!
1 cup mung beans (soaked in water overnight)
1 cup brown rice (can be short grain or basmati)
1 tablespoon chopped ginger
2 tablespoons shredded coconut (can be dried)
handful of cilantro
3 tablespoons of butter or ghee
1 teaspoon cinnamon
1/4 teaspoon each of salt, pepper, cardamom, ground cloves, tumeric
3 bay leaves
In a blender, blend the ginger, coconut and cilantro with 1/4 cup of water.
In a soup pot, melt the butter or ghee and saute the cinnamon and other spices for a minute or two.
Drain the mung beans from the soaking water and add to the soup pot. Add 1 cup of brown rice and the mixture in the blender. Add 6 cups of water, bring to a boil, reduce heat to low and simmer covered for 25 minutes.
There are many different recipes for kitchari. This is mine which is tweaked from a recipe that Yoga Journal published once on their website.
Enjoy!
1 cup mung beans (soaked in water overnight)
1 cup brown rice (can be short grain or basmati)
1 tablespoon chopped ginger
2 tablespoons shredded coconut (can be dried)
handful of cilantro
3 tablespoons of butter or ghee
1 teaspoon cinnamon
1/4 teaspoon each of salt, pepper, cardamom, ground cloves, tumeric
3 bay leaves
In a blender, blend the ginger, coconut and cilantro with 1/4 cup of water.
In a soup pot, melt the butter or ghee and saute the cinnamon and other spices for a minute or two.
Drain the mung beans from the soaking water and add to the soup pot. Add 1 cup of brown rice and the mixture in the blender. Add 6 cups of water, bring to a boil, reduce heat to low and simmer covered for 25 minutes.
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