Monday, May 4, 2009

Mung Bean Dal Recipe

Both coconut and cilantro are supposed to have cooling properties which are good for allergic types. This recipe was given to me by my friend Maria.

Mung Dal Kitchari

1 cup mung dal (whole or split)
1 cup basmati rice
1 ½ inch piece of fresh ginger, peeled and chopped fine
2 Tbs. unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
½ cup water
3 Tbs. clarified butter (ghee)
½ tsp. turmeric
¼ tsp. salt
6 cups water

Wash the mung beans and rice two times. Soak the mung beans for a few hours, then drain.
Put the ginger, coconut, cilantro and ½ cup water into a blender and blend until liquefied.
Heat the ghee on medium heat in a large saucepan and add the blended items, turmeric and salt. Stir well. Next mix in the rice, mung beans, and the 6 cups of water.

Bring to a boil. Boil, uncovered for 5 minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to a simmer and cook for 25-30 minutes until beans and rice are tender.