This is a mung dal kitchari which balances all three doshas. It is particularly beneficial for the stomach, lungs, liver, and large intestine.
This Kitchari was completely different from the first one I made Kitchari Challenge – Recipe #1 and we loved it. We loved the first one too but it was nice to have a different one.It was perfect I made such big batches as we were happy to eat them all week-long. YUM! (and that I am still happy to make others too )
Do you have a Kitchari Recipe that you love? Please let me know, I want to try more!
Kitchari Challenge – Recipe #2
adapted from ‘Ayurvedic Cooking for Self-Healing’
2 cup yellow mung dal (split or whole)
2 cup basmati rice
2 inch piece of fresh ginger, peeled and chopped fine
5 tablespoons shredded, unsweetened coconut
1 cup water
5 tablespoons canola oil
2 1/2 inch piece of cinnamon bark
5 whole cloves
8 crushed cardamom pods
15 black peppercorns
5 bay leaves
1/2 teaspoon turmeric
1 teaspoon salt
12 cups water
- Wash the mung dal and rice until water is clear. Soaking the dal for a few hours or overnight helps with digestibility.
- In a blender, put the ginger, coconut and 1/2 cup water and blend.
- Heat a large saucepan on medium heat and add the oil, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.
- Stir in the mung dal and rice and mix very well.
- Pour in the 12 cups of water, cover and bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 30-35 minutes if mung beans are split, and 1 hour if whole. Add water if needed.
- Unless you love a spicy bite – be aware of the peppercorns, bay leafs, cloves and cardamom – pick them out :