Recipe by joiekc
According to Ayurveda, this is one of the most nutritious and easiest foods to digest, perfect for detox.
Top Review by Mia in Germany
This is a very good kitchari, but next time I'd increase the spices a bit. I did use the ghee and would recommend not to substitute it with oil, the taste is so much better with ghee :)<br/>Thanks for sharing!<br/>Made for Healthy Choices Tag Game
- 1 cup white basmati rice
- 1 cup split mung beans
- 1 tablespoon ghee or 1 tablespoon butter
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon brown mustard seeds
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon rock salt or 1⁄4 teaspoon sea salt
- 4 cups water
Directions See How It's Made
- Rinse the rice and mung beans until the water is clear.
- In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
- Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
- Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
- Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.