i want to make my own kitchari/ginisang munggo recipe.
basic recipe: http://www.ayurveda.com/online_resource/kitchari_recipe.html
high fiber veggies list: http://www.ayurveda.com/online_resource/kitchari_recipe.html
it is used as a body cleansing regimen: http://www.yogamurrieta.com/node/347#MainStaples
Mung Beans & Rice
1 cup mung beans
9 cups water
1 T sweet basil
2 bay leaves
4-6 cups chopped assorted vegetables (carrots, celery, spinach/kale/chard/bok choy)
1 cup brown basmati rice
1/3 cup ghee or oil
2 onions, chopped
1/3 cup minced ginger
8-10 cloves garlic minced
1 heaping t turmeric
1/2 t pepper
1 heaping t garam masala
1 t crushed red chiles
seeds of 5 cardamon pods
salt or tamari sauce
Wash mung beans in a strainer.
Bring the water, washed mung beans, basil, bay leaves to boil for 30-40 minutes or until beans are soft.
Heat 1/3 cup cup oil in large frying pan. Add onions, ginger and garlic and saute over medium-high flame until brown.
Add spices, but not salt or tamari. If the mixture sticks to the pan, add 1/4 cup of water and stir.
Combine masala mixture with cooking mung beans.
Prepare vegetables. Wash your rice.
Add vegetables and rice at the same time to the cooking mung beans and masala. Bring back to a boil on a medium-high flame. As soon as it boils, turn down, cover and stir every 5-7 minutes – you are cooking the rice and veggies at this point so keep it covered in between stirs. Cook for 20-25 more minutes in total. Add your tamari, Braggs or salt to taste.
Serve with yogurt.
a survey of ginisang munggo: