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A Powerhouse Dish to Keep You Healthy This Winter!

As we move deep into a Covid/flu season, we are all concerned about health and improving our immune systems. One of the best ways to improve your immune system is by eating fresh, organic foods. Mung beans and rice has been a yogic diet staple for hundreds of years. The combination of vegetables, spices, mung beans, and rice is a nutritional powerhouse! This warm, cozy, all-in-one meal is a great way to give your body the nutrients it needs this winter.

Mung beans are high in natural vegetable protein, rich in important minerals, and very easy to digest. They are an excellent staple that you can use as a healing mono diet or fall back on when you need to regain balance in your life. With the addition of white or brown basmati rice, steamed vegetables, garlic, onion, ginger, and turmeric, along with some leafy greens and a scoop of organic yogurt, you have a very nutritious and filling meal. You can make a pot on Sunday and have a quick go to meal during the week.

This recipe is very good for anyone who is recovering from an illness; someone who is fatigued; and for people with digestive problems. It is also good for general cleansing-detox at the change of season.

Makes 8 Servings

Ingredients:

1 cup mung beans

1 cup basmati rice

9 cups of water

6-7 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)

6 tablespoons extra virgin olive oil

2 onions, chopped

1/2 teaspoon pepper

1/3 ginger root, minced

3-4 cloves garlic, minced

1 heaping teaspoon turmeric

1 heaping teaspoon cumin powder

1/4- 1/2 teaspoon crushed red chilies

1/2 teaspoon coriander powder

Seeds of 5 cardamom pods

1-2 tablespoon Sea salt

2-4 Pieces of Kombu seaweed (optional)

Directions:

Wash beans and rinse at least 3 times. Look carefully for any little rocks, and take out. Clean and cut vegetables. Heat oil in large frying pan. Add onions, ginger, and garlic, spices and salt. Sauté over medium-high flame until brown. Add this mixture to the pot with beans and water.

Add all ingredients BUT RICE and let boil over medium-high flame. When the beans have boiled into a gravy looking liquid, about 60 to 90 minutes, add rice, lower heat to simmer, and let cook for another 20 minutes.

This dish is easy to digest, and is excellent for people recovering from illnesses, those over 60 and young children. Adjust your spiciness level according to who you are serving it to. Kombu seaweed enriches this recipe with minerals and helps make the beans more easily digestible.

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Jennifer Lakhmi Chand Kelly

Jennifer Lakhmi Chand Kelly began her journey when she became pregnant with her oldest son in 1998. During her pregnancy she was introduced to whole food nutrition, homeopathy, herbs, essential oils and kundalini yoga. The experience was so transformative that it changed her life path. She left a 16 year career in film and TV to become a Post Partum Doula, Kundalini Yoga Teacher, Reiki Master, Functional Nutritional Wellness Specialist, Certified Hypnotherapist, Wellness Life Coach and is CARE Certified in Raindrop and Vitaflex Technique. Today she owns and operates INlighten Community, The Yogi Tree Center for Growth in Toluca Lake, CA and Healing Talents bringing the gift of yoga, nutrition and wellness to the LA area.

About the Author

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Jennifer Lakhmi Chand Kelly

Jennifer Lakhmi Chand Kelly began her journey when she became pregnant with her oldest son in 1998. During her pregnancy she was introduced to whole food nutrition, homeopathy, herbs, essential oils and kundalini yoga. The experience was so transformative that it changed her life path. She left a 16 year career in film and TV to become a Post Partum Doula, Kundalini Yoga Teacher, Reiki Master, Functional Nutritional Wellness Specialist, Certified Hypnotherapist, Wellness Life Coach and is CARE Certified in Raindrop and Vitaflex Technique. Today she owns and operates INlighten Community, The Yogi Tree Center for Growth in Toluca Lake, CA and Healing Talents bringing the gift of yoga, nutrition and wellness to the LA area.

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