Also known as kitcheree, this is a perfectly balanced protein dish, easy to digest and very satisfying. In the cool weather months we eat this kitcheree 2 or 3 times a week.
In the springtime you can do a cleanse of eating only kitcheree for 3-7 days to reset the digestive system. In addition to the kitcheree when cleansing, drink plenty of herbal tea in between meals.
Kitcheree offers an opportunity for cells to detoxify and for the internal digestive fire, or “agni,” to be kindled. When agni is functioning well it helps cultivate our awareness surrounding the choices we make on a daily basis for our meals.
Kitcheree makes a great nourishing meal during the winter. It's great when you feel a cold coming on, or anytime you feel the need for a soothing and wholesome meal. The dish has a porridge-like consistency with a mild flavor, but dressed up with salt, lemon juice, and a little bit of ghee, is quite savory and tasty.
Ingredients:
4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
Cooking Instructions:
Rinse the mung beans and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally.
Heat the ghee/oil in a saute pan and add the onions, garlic, and ginger and saute until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add any vegetables you like. If you want a salt substitute, you can use Bragg Liquid Aminos, tamari, or soy sauce . Cook until soft.
Add the cooked and spiced vegetables to the cooked rice and beans and continue cooking and occasionally stirring at low heat for 30-45 minutes. Tastes great with yogurt!
https://www.3ho.org/vegetarian-recipes/kitcheree-mung-beans-rice/
