Kitchari or Mung Beans and Rice is a traditional Ayurvedic dish that’s known for its ability to detox the body and balance all three doshas: vata, pitta, and kapha. For yogis that want to cleanse the body and soul in a gentle manner, kitchari provides ample nutrients while pushing the junk out of your body. It’s made with mung beans, basmati rice, seasonal vegetables, ghee, and spices. The mung beans are known for their ability to remove toxins, specifically pesticides and insecticides, from the body. Mung beans are also a source of protein and the barley provides ample carbohydrates and fiber.
You can do a Kitchari cleanse for 2-3 days or longer to heal and clean out your digestive and bowel system. You will give your digestive system a break and give your body a re-set.
Mung Beans and Rice
This is a perfect pre-digested food. It is easy on the digestive system and very nourishing.
1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, cerely, zucchini, broccoli, etc.)
2 onions, chopped
1/3 cup minced ginger root
1tsp. crushed red chiles
1 heaping tsp turmeric
2 bay leaves
½ tsp. pepper
seeds of 5 cardamon pods
1 heaping tsp. garam masala
salt or soy sauce to taste
Soak the beans overnight. Rinse beans and rice. Bring water to a boil, add rice and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat about ½ cup oil in large frying pan. Add onions, garlic and ginger and sauté over a medium-high flame until browning. Add spices (not salt or herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir the dish often to prevent scorching. Add herbs. Continue to cook until completely well done over a medium-low flame, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernible. Serve with yogurt, or with cheese melted over the top. Serves 4-6.