Kitchari, the perfect food

Kitchari comes from India and means mixture, usually of rice with daal or mung bean and spices.  It is nourishing and also cleansing.  The mixture is very easily digested and provides a plant based complete protein.  It has been used in India in the tradition of Ayurveda as a cleansing or fasting food.  For a period of time only Kitchari is eaten and the body is provided time to cleanse the digestive system and eliminate systemic toxins. Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The blend of rice and mung beans offers an array of amino acids, the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire, the Ayurvedic description for your innate digestive power, which can be weakened by poor food combinations.  Kitchari can be prepared in many different ways with many different varieties of ingredients.  And if I didn't convince you, try this, this, or this!

Brown Rice and Mung Bean turned yellow by Turmeric

1/2 cup mung beans soaked 2-8 hours
1/2 cup brown basmati rice rinsed
Ghee
1/2 onion chopped
1 clove garlic
Mustard Seed
Coriander Powder
Cumin Seed and Powder
Turmeric Powder
Water

Heat a tablespoon of ghee and add a teaspoon of mustard seeds, simmering until they begin to pop.  Then add onions, the rest of your spices, 1/2 teaspoon of each and garlic and sauté on medium for a few minutes.  Add beans and rice and sauté another 2-3 minutes.  Add about 6-8 cups of water and bring to a boil then reduce heat and cook covered for 45 minutes.  Salt and Pepper to taste when you are done.

Enough for three days!