Detox rice and dhal
In Ayurvedic medicine, this recipe is known as kitchari and is a balancing dish that helps to rest and detoxify your cells. Filled with vegetables and delicious spices, it's a dish that will nourish you from the inside out.
- 40 mins cooking plus soaking
- Makes 3 cups
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Ingredients
- 1/2 cup basmati rice
- 1/2 cup yellow split mung beans (moong dhal)
- 3 tbsp butter
- 1 tsp each cumin seeds, fennel seeds, ground coriander
- 1 tsp fresh turmeric, grated, or use ½ tsp dried
- 1 carrot, grated
- 1 courgette, grated
- 1/2 cup edamame or green beans
- 1/2 tsp salt
- 3 cups water
- Juice of 1 lemon
- Handful fresh coriander
- Plain yoghurt, to serve (optional)
Method
- 1Wash the rice and mung beans in at least two changes of water, then soak for 2 hours or overnight. Drain well.
- 2Heat the butter in a small saucepan or pan until it bubbles then turns foamy. Keep cooking for 5-8 minutes until the foam on top becomes quite still and the milk solids underneath have browned. Strain the golden liquid (ghee or clarified butter) off the solids (discard these).
- 3Heat the ghee in a larger pan along with the spices. Cook for 1-2 minutes before adding the rice and mung beans. Stir for few minutes until they're covered in the ghee. Add the vegetables, salt and 3 cups of water, bringing to the boil for 5 minutes. Lower the heat, cover and cook on low for 10-12 more minutes or until the liquid has been absorbed and the rice is cooked.
- 4Squeeze over the lemon juice, scatter over the chopped fresh coriander and serve with a dollop of plain yoghurt, if using.
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