Mung Dal Kitchari (Kapha Reducing)

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Step 1

SERVINGS 4

Step 2

1. Use split mung bean if possible. Soak the mung beans for several hours before cooking and drain. Add 6c water and bring to a boil, scooping off any foam that forms on the top. Then, strain out the liquid, and add another 4c of fresh water to the mung dal.

Step 3

2. When the mung beans are dissolved into the broth (1-3hrs depending upon desired textured), grind the ginger, cinnamon, cardamom and cumin. Make a thick paste by adding a bit of water. Let sit for five minutes, then saute in the ghee until the spices become aromatic but before they brown. De-glaze the frying pan with a 1/4c of water to soak all the remaining flavor of the spices and add to the mung soup.

Step 4

3. Add rice and any remaining to broth. Stir. Cover and cook on low heat for 20-25 minutes or until grains are tender.