Spring has sprung.
Time to detox and dedicate time for your body to recharge and renew.
One of my favorite detoxifying meals seems akin to the chartreuse leaves that are bursting forth from branches to herald spring’s glory.
Kitchari is an Ayurvedic porridge made simply with mung dal and rice. Its ideal to use shelled mung beans because it cooks very quickly. Mung beans have been used for centuries as medicine as well as an important source of protein. Popular throughout Asia, but used particularly in Chinese medicine, it’s known as the “cure-all grain” because it removes excess heat from the body, reducing inflammation thus managing conditions related to excessive heat such as acne and allergies. In ancient times, water boiled with mung beans was used as a remedy for ingestion of poisons.
Mung beans are high in protein and complex carbohydrates.
This recipe makes 3-4 servings and is ideal for mono-fasting, i.e. when you choose one kind of easily digestible food to eat for several days.
1/2 cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water
A bit of mineral salt (1/4 tsp. or so)
1 Tbsp Coconut Oil
1 stick cinnamon
1/2 to 1 inch ginger root, chopped or grated
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 and 1/2 cups assorted vegetables (optional)
Optional toppings: coconut flakes, cilantro, simple pickles, lime juice
WHERE TO FIND MUNG BEANS: Mung beans are sold in any asian grocery/market: Chinese, Indian, Korean, Whole Foods. Other health food stores carry the beans with the shell, which are great but will take longer to cook and should definitely be soaked overnight first.
You could potentially use yellow split peas, but they don’t have the super duper mung bean healing qualities.
Uni Lee, Holistic Health Educator & Chef
For more info contact Uni here.
Thanks to Uni for sharing this recipe and her knowledge.