This powerful cleansing meal from Ayurveda balances your doshas (energies)! Feel free to adjust the seasonings to your taste. Don’t let the long ingredient list scare you – the active prep time is minimal. Spices are anti-inflammatory and chock full of antioxidants. This meal is also rich in protein and fiber. Some people eat this for a few days as a very simple cleanse.
- 1 cup split yellow moong beans (also spelled mung, and dahl)
- ½ cup brown basmati rice
- 1 Tbsp olive or avocado oil
- 1 tsp black mustard seeds (or brown)
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 Tbsp ginger root, peeled and grated
- 2 cloves garlic, minced or crushed
- 1 Tbsp cumin powder
- 1 Tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp fenugreek powder
- 1 pinch hing – also called asafetida, optional
- 1 tsp sea salt
- 2 cloves
- 1 carrot, chopped
- 1 stalk celery, chopped
- 4 cups filtered water
- 2 bay leaves
- 1 piece of seaweed (such as kombu), optional
- 1 cup chopped kale
- 1/2 cup chopped cilantro
Wash split yellow mung beans and rice together until water runs clear. Heat the oil in a large pot on medium heat and add the mustard seeds, cumin seeds and fennel seeds and toast until the mustard seeds pop (2 – 3 minutes) add the remaining spices (except the bay leaves). Stir for a few minutes.
Add beans and rice, carrot, and celery and stir again. Add water, bay leaves, and seaweed, and bring to a boil. Boil for 10 minutes. Turn heat to low, cover pot and continue to cook until beans and rice become soft (about 30 – 40 minutes).
Remove bay leaves and add the kale. Cook until the kale becomes soft 2- 3 minutes. Add more salt to taste, if desired. Sprinkle on the cilantro leaves just before serving.
[…] legumes are good in the spring, but lentils are especially wonderful! Check out our recipe for kitchari – a nourishing, balancing, cleansing […]