May 2016 - Page 90

Kitchari Recipe This recipe makes enough for 3 or 4 meals. Ingredients 1 cup uncooked, split Yellow Mung Beans (split mung beans are easier to digest and are available at Asian and Indian grocers, sometimes labeled as Split Moong Dahl; they can also be ordered online) 1/2 cup uncooked White Basmati Rice 1 tbsp. fresh grated Ginger Root 2 Bay Leaves 1 tsp. of each: Black Mustard Seeds, Cumin, and Turmeric powder 1/2 tsp. of each: Coriander powder, Fennel, and Fenugreek seeds 7-10 cups Water 1/2 tsp. salt (rock salt/ Himalayan pink salt is best) 1 handful fresh chopped Cilantro leaves 90 | Eydis Magazine Directions 1. Rinse the mung beans until the water runs clear. 2. Bring them to a boil in four cups of water, then turn them off. Allow to rest for one to four hours in the boiled water, then drain and rinse. 3. Heat a large pot on medium heat and then add all the spices (except the bay leaves). To enhance the flavor, dry roast for a few minutes, stirring constantly to avoid burning. 4. Add mung beans and rice. Continue stirring. 5. Add water and bay leaves. Bring to a boil. 6. Boil for 10 minutes. 7. Turn heat to low. Cover pot. Cook until mung beans and rice become soft (about 30-40 min) 8. Add cilantro leaves as a garnish just before serving. 9. Add salt to taste.