Split yellow mung beans
Kitchari, which means “food of the gods,” is pretty, golden-colored porridge made of split yellow mung beans, basmati rice and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. Even if you’re not doing an official cleanse, this delicious dish is a great addition to your fall diet. Here’s my recipe:
INGREDIENTS
1 tablespoon coconut oil or ghee
1 tablespoon minced fresh ginger
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 cup split yellow mung beans
1 cup white basmati rice
1 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/4 cup golden raisins
6 cups water
1 teaspoon sea salt
About two cups chopped raw vegetables of your choice such as green beans, broccoli, carrots, peas or spinach, optional
Chopped fresh cilantro, optional
Juice from ½ of a lime, optional
PREPARATION
Heat coconut oil, ginger, cumin seeds, mustard seeds and fennel seeds in a large pot over medium heat until the seeds are fragrant and beginning to pop.
Add the mung beans, rice, turmeric and cinnamon. Stir to coat.
Add raisins and water and bring to a boil. Reduce heat and simmer for about 15-20 minutes.
Add veggies to pot, return to simmer.
Simmer until beans are soft and rice and veggies are fully cooked, about 10-15 more minutes. Stir in salt.
Serve garnished with freshly chopped cilantro and a squeeze of lime.