Lucky me needed to change my diet. After completing a 14 day Master Cleanse my body was quite out of balance, running very hot and in need of re-building. So, I sought the advice of an Ayurvedic Practitioner who recommended I eat Kicharee every day, plus some other foods like cucumbers, Ghee and lots of very cooked veggies. The grain recommended was either Quinoa, Millet or white Basmati Rice. Kicharee is made with Mung Dahl, Basmati rice, and fresh ground cumin, turmeric, coriander, cumin and fennel. These herbs ignite the digestive fire, which I needed. They are cooling as is the white rice and Dahl. The Ghee is the best part! Yum! Within a couple days I began feeling so much better. I am enchanted with the herbs and love grinding them fresh.
Here is my first simple recipe:
1/2 cup Mung beans (yellow split beans are best)
1 cup White Basmati Rice
1 tsp each: Cumin seeds, Fennel seeds, and Mustard seeds
2 tsp ground Coriander
1 tsp ground Turmeric
1-3 tsp fresh grated Ginger (easy on the ginger if you are running hot)
6-8 cups water
1-3 tbsp Cilantro
Soak and drain mung beans for 1-8 hours - not more than 8 hours. Rinse mung and rice 2 to 3 times before cooking.
Melt 1 tbsp Ghee in deep pot over medium high heat. Add 1 tsp of cumin seeds and other seeds. Cook until you smell them, careful not to burn.
Add rice and mung beans and saute for 30 seconds. Turn down heat.
Add turmeric and coriander powders and saute for another 30 seconds. Do not burn.
Add 6-8 cups of water (depends on how long your soaked the beans and how soupy you like the Kicharee).
Add root veggies at this time. Cover and cook for 30 minutes.
Add leafy greens at this time. Cover and cook for another 20 minutes.
Serve topped with Ghee, sun dried coconut, Cilantro, plain yogurt and lemon or lime juice!! Get creative and add veggies of choice!