Cooling Rice & Mung Bean Kitchari
by Asaf Feit | Cleansing & Reducing, Cold & Dry, Decrease Pitta, Easy to Digest, Liver fire, Lunch, Mung Beans, Recipes, Rice, Slowing, Spring, Stomach Fire, Summer |
Cooling Rice & Mung Bean Kitchari
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Lunch, Main Course
- 1 cup basmati rice Vata - Pitta - Kapha 0
- 1/2 cup mung beans Vata 0 Pitta - - Kapha -
- 1/3 cup coriander chopped (Vata + Pitta - - Kapha -)
- 1/3 cup dried coconut flakes Vata - Pitta - Kapha +
- 2 tsp. ghee Vata - Pitta - - Kapha +
- 1 cm fresh ginger grated (Vata - Pitta + Kapha - -)
- 1/4 tsp. rock salt Vata - - Pitta 0 Kapha +
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 1/2 tsp. coriander seeds ground (Vata + Pitta - - Kapha -)
- 4.5 cups water Vata 0 Pitta - Kapha +
Rinse the mung beans and soak for at least 2 hours or overnight.
After soaking, if digestion is sensitive, it is recommended to cook the beans until boiling, then strain and wash, before cooking with the rice.
Wash the rice in a strainer, under running water.
In a blender, put coriander, coconut flakes, turmeric, coriander seeds, ginger and 1/2 cup water.
Blend to a smooth and liquid consistency.
Heat the ghee in a cooking pot.
Add the blended mixture and bring to boil.
Add the rice, mung beans and 4.5 cups of water.
Once boiling, lower the flame, cook uncovered for 5 minutes and then partially cover and cook for about 30 minutes, until beans are soft.
Add the salt and cook for 2 more minutes.
