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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