Green mung dal kitchari

alkaline dish balanced in vegetable proteinsvegan


(4 people)

½ cup of mung beans (green soja)
1 cup of basmati rice
1 tea spoon turmeric
2 tea spoons coriander powder


Soak mung beans the day before.

Next morning, rinse, drain and cover them to start the seeding.

Seeds so germinated keep a few days in the refrigerator in a covered but not vacuum bowl.

Soak the basmati rice during minimum 2 hours.

Boil 2 in 3 cups of water with turmeric and coriander powder.

Add the drained and rinsed mung dal.

When the mung dal is half-cooked (approximately 10 minutes), add the rinsed rice.

Boil approximately 10 minutes.

When the water is almost quite absorbed, close the fire and let swell another 10 minutes.


Serve with a stewed vegetables dish. The rice can be replaced by quinoa.

The mung dal is sold in organic store or to the organic shelves of certain hypermarkets.


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