How to prepare kichari (mung bean recipe for all seasons)

Kichari is a wonderful vegetarian protein-rich dish cooked in many Indian households and in many different ways.  My recipe of choice is given below; the ginger, garlic, onions, lime, cilantro and spices in this recipe help the beans to become more digestible and the tumeric adds the healing anti-inflammatory qualities.  Kichari is to be eaten fresh and not recommended as a left over.  In Ayurveda, fresh foods are considered to be full of prana, the life sustaining energy; when cooked foods are stored, prana is significantly reduced.  When a fruit or vegetable is eaten immediately after it is harvested, the taste is very flavorful, vibrant and energizing; this is because it is full of prana.  If you would like more energy from your food, then definitely eat foods that are freshly prepared.  Here’s my very simple kichari recipe:

1 ½ cups whole mung beans

½ cup basmati rice

10 garlic cloves, finely chopped

2 inch long ginger chunk, finely chopped

½ onion, medium size chopped

2 green onions, finely chopped

1  chopped jalapeno (optional if you like spicy!)

1 tsp tumeric powder

2 tsp sea salt.

12 cups water

Garnish:

3 Tbsp of extra virgin olive oil or ghee (clarified butter)

½ bunch chopped cilantro

juice of fresh lime

Boil mung beans in the water for 10 mins.  Add rice, garlic, ginger, onion, and spices and cook another 30 mins at med-low or until cooked; then turn off burner, add green onions and let it sit with cover for the last 10 mins.  Before serving, garnish with olive oil, juice of fresh lime and chopped cilantro. (For added flavor and digestive enhancers: Dry roast one teaspoon of cumin or fennel seeds in a separate pan, and add them to the pot at any time.)  Makes 6 servings.