Kitchari (vata balancing)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 cup rice, dry brown basmati 0.50 cup split yellow mung beans, dry 3 T. Organic Valley Ghee Butter 1 t. each fresh grated ginger, cumin and black mustard seeds1/2 t. salt2 pinches hing 1/2 t. turmeric 1 leaf Marine Coast Sea Vegetables Kelp/Kombu
soak rice and beans for 24 hours, drain rinse and set aside
melt ghee and saute ginger and seeds 2 minutes
add rice and beans and saute for 2 minutes
add 4 cups water and bring to a boil
reduce heat to low
add salt, hing, turmeric, and seaweed
cover and cook for an hour, stirring occasionally and adding more water if needed (unitl tender and the consistency of stew)
Serving Size: makes 5 one cup servings
melt ghee and saute ginger and seeds 2 minutes
add rice and beans and saute for 2 minutes
add 4 cups water and bring to a boil
reduce heat to low
add salt, hing, turmeric, and seaweed
cover and cook for an hour, stirring occasionally and adding more water if needed (unitl tender and the consistency of stew)
Serving Size: makes 5 one cup servings
Nutritional Info Amount Per Serving
- Calories: 347.8
- Total Fat: 10.6 g
- Cholesterol: 18.0 mg
- Sodium: 0.0 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 0.0 g
- Protein: 13.0 g
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