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In India kitchari—a soupy porridge made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices—is considered a fasting food and is used to purify digestion and cleanse systemic toxins.
1. Heat oil or ghee in a large heavy-bottom saucepan casserole over medium heat. Add asafetida and cumin seeds.
2. As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.
3. Add cardamom pods, garlic, garam masala, and turmeric. Stir and fry for 1 minute.
4. Add the mung beans and rice. Sauté for about a minute or two.
5. Add salt and water, and bring to a boil.
6. Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.
- Serving Size Makes 4 to 6 servings
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g