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Ayurvedic Recipe
1 c Basmati Rice,4 leaves Bay Leaf,1/4 tsp Cardamom, 1/2 tsp Cinnamon, 1/4 tsp Cloves,1tsp Cumin,2 tbsp
1. Use split mung bean if possible. Soak the mung beans for several hours before cooking and drain. Add 6c water and bring to a boil, scooping off any foam that forms on the top. Then, strain out the liquid, and add another 4c of fresh water to the mung dal.
2. When the mung beans are dissolved into the broth (1-3hrs depending upon desired textured), grind the ginger, cinnamon, cardamom and cumin. Make a thick paste by adding a bit of water. Let sit for five minutes, then saute in the ghee until the spices become aromatic but before they brown. De-glaze the frying pan with a 1/4c of water to soak all the remaining flavor of the spices and add to the mung soup.
3. Add rice and any remaining ingredients to broth. Stir. Cover and cook on low heat for 20-25 minutes or until grains are tender.
Stimulates-energy, Cardiac-stimulant, Diuretic
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