Ingredients
- 1 cup yellow split mung beans, red lentils, or other lentil or mung bean
- 1 cup basmati rice
- 1 inch ginger diced
- 2 TBSP shredded coconut
- handful of cilantro
- 1/2 cup water
- 2 TBSP butter or ghee
- 1/2 tsp cinnamon powder
- 1/4 tsp each cardamom, fresh ground pepper, clove powder, turmeric powder, and salt
- 3 bay leaves
Instructions
Cleansing Kitchari
Rinse one cup of split yellow mung beans (or lentils) and soak for several hours. 
In a blender (or use a submersion blender) liquefy one tablespoon of peeled chopped ginger, two tablespoons of shredded coconut, and a handful of chopped cilantro with one half cup of water.
In a large saucepan lightly sauté butter or ghee, add:
½ tsp cinnamon, ¼ tsp each of cardamom, pepper, clove powder, turmeric, salt, and 3 bay leaves.
Drain the mung beans (mung dal) and stir them into the spice mixture in the saucepan, next add one cup basmati rice (uncooked), stir in the blended ginger/coconut/cilantro mixture, followed by 3-4 cups of water. Bring to a boil, cover, and simmer on low heat for approx. 20-30 minutes or until soft.
Remove bay leaves before serving.
Kitchari is an easy to digest, cleansing meal. It is used in Ayurveda during detoxes or when someone is sick.