Tridoshic Kitchari

재료

1 cup yellow mung dal

1cup or 1/2 of a cup of basmati rice (white basmati if cleansing or in summer)

1 inch piece of fresh ginger, peeled and chopped fine

2 tablespoons shredded, unsweetened coconut

1 small handful fresh cilantro leaves

½ cup water

3 tablespoons ghee (none if on ghee cleanse)

1 ½ inch piece of cinnamon bark

5 whole cardamom pods

5 whole cloves

10 black peppercorns

3 bay leaves or 1 strip kombu

¼ teaspoon turmeric

½ teaspoon salt

6 cups water

방향

1. Soak the mung dal for a few hours to help with digestibility then pour out the water. Rinse the dal and rice until the water is clear. In a blender, put the ginger, coconut, cilantro, and ½ cup water and blend until liquefied.

2. Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.

3. Then add the 6 cups of water, cover and bring to a boil. Let boil for 5 minutes then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.