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  • Dhanwantari's Ayurvedic Kitchen

    August 08, 2010 1 min read

    Mung Bean Kitchari
    A nourishing, cleansing meal of Mung Dhal, Basmati rice, medicinal spices and ghee

    The split yellow mung bean, also known as yellow mung is simply the whole green mung bean with the green hull removed and split.
    It is considered the very best bean in the Ayurvedic diet. They are Tridoshic (good for all body types), detoxifying, nourishing and satisfying.
    It provides the body with one of the best high protein foods and is easy to digest. Kitchari simply means rice and bean mixture.
    The prominent tastes (rasas) of this sattvic Kitchari recipe are sweet (madhura), pungent (katu) and astringent (kashaya).

    Kitchari Recipe
    1/4 cup split yellow mung beans
    1/4 cup white Basmati rice
    1 and 3/4 cups of water
    1/4 inch slice fresh ginger
    1/2 tsp coriander powder
    1/2 tsp cumin powder
    1/4 cup fresh coriander leaves
    1/2 tsp turmeric powder
    1 heaped tsp ghee
    1 pinch Hing
    1 slice of live

    The beans do not need soaking in water. Combine the rice with the mung beans and wash twice.
    1. Bring the water to boil in a saucepan. Add mung beans, basmati rice, fresh ginger. Cover and simmer on low heat for 30 minutes until tender with porridge like consistency.
    2. Melt the ghee in a saucepan. Add all the spices stir until slightly browned. Then mix into rice and beans. This is important to release the energy of the spices. Cook for about 20 minutes. As an option add dices vegetables.
    3. Top with freshly chopped coriander and serve and enjoy!