Cooling Rice & Mung Bean Kitchari

Prep Time 10 mins
Cook Time 45 mins
Total Time 1 hr
Course Lunch, Main Course
Servings 4

Ingredients
  

  • 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 +

Instructions
 

  • 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.

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