I have a fantastic recipe to share with all of you. It warmed me up after a morning spent hiking in the
snow rain at Mt. Seymour. For my ski friends out there you’ll understand why when we arrived at the mountain and saw that it was raining, still decided to skin up Seymour for a few tele turns. Only to return soaked and cold to the core. But that’s ok, I knew I had warm clothes at home, tea & kichadi to be cooked.
I was prepared and had soaked my mung beans (1/4 cup) for 24 hours with a dash of apple cider vinegar. Here they are rinsed and draining.
1 cup brown basmati rice
2 cup whole mung beans
11/2 tsp. cumin seeds
2 Tbsp. ghee or coconut oil
3 bay leaves
11/2 tsp. coriander seeds
2 tsp. turmeric
1 tsp. dry oregano
2 ” piece kombu
1-2 tsp. fresh ginger root, grated
3 cups water
3 cups or more fresh vegetables, such as carrots, zucchini, celery, KALE (I used about 2 cups of kale steamed at the very end to retain tons of nutrients)
Soak beans overnight (pick out any stones) with one change of water for better digestibility. Rinse the soaked beans together with the rice in a colander until rinse water is clear.
- Grind the cumin and coriander in a coffee grinder
- Warm ghee in a medium saucepan and add the freshly ground cumin and coriander seeds, bay leaf, and oregano. Sauté lightly until aromatic but not burnt. Stir in turmeric, ginger, rice and mung. Add water and kombu.
- Simmer covered over low heat until beans and rice are soft, about 30 minutes.
- Add vegetables before all the water has been absorbed by the beans and rice. Do not stir, please! Cook undisturbed until completely tender, 20 to 30 minutes.
- Stir thoroughly and serve warm.
You will LOVE this and it’s simple, nourishing and great for aiding a liver cleanse!
Happy & Healthy Eating,