Since most of us are following ayurvedic dietary guidelines, I would like to pass on the following information regarding organic split yellow mung beans.
Split Yellow Mung Beans
The split yellow mung bean also know as yellow mung or moong dahl (dahl means bean) is considered the very best bean in the ayurvedic diet. They are good for all body types, detoxifying, and are the primary ingredient in the healing dish named kitchari (see recipe below.) They are extremely easy to digest, have a subtle sweet taste, and not astringent. They are simply the whole green mung bean with the green hull removed and split. They required no soaking and only take 20 minutes to cook.
In comparison, whole green mung beans require about one hour of soaking and about 45 minutes of cooking time. Running the cooked beans through a blender can make them more digestible. Organic split yellow mung beans are currently only produced by American Health and Nutrition (organictrading.com.) They only do wholesale with a 500 pound minimum. The retailers are HarvestTimeNaturalFoods.com 800-628-8736 or 517-628-2506 minimum 35.00 and Everybodys Health Food Store 641-472-5199 no minimum. Ask your health food store to carry them!
1/4 cup organic split yellow mung beans
1/4 cup organic white basmati rice
1 and 3/4 cups spring water
1/4 inch slice organic fresh ginger
1/2 teaspoon organic tumeric powder
1/2 teaspoon organic corriander powder
1/2 teaspoon organic cumin powder
1 tablespoon organic ghee (clarified butter)
1 pinch sea salt
1 organic lime wedge
1/4 cup fresh chopped organic cilantro leaves aka corriander
The beans do not need prior soaking in water. Bring water to a boil in sauce pan. Add beans, rice, ginger, and salt. Simmer on low for 30 minutes until tender with porridge like consistency. In sauce pan saute spices in ghee for a minute then mix into rice and beans. This is important to release the energy of the spices. Ok to add steamed vegetables. Top with cilantro and lime. Serves one. Ok to make personal adjustments. This is the most basic kitchari recipe for detoxificiation and healing. You can find many different variations of this basic recipe. Sometimes the rice quantity is doubled. To maintain texture of rice, cook rice and beans separately as follows. Cook 1/2 cup rice in 1 cup water. Remove from heat and let sit covered for 5 minutes. Cook 1/4 cup beans in 1 cup water for 20 minutes. Mix spices and ghee into beans. Top rice with beans. Eating only kitchari can be constipating. Include extra fiber. A good substitute to rice is the grain quinoa. Tumeric, corriander, and cumin strengthen digestion plus tumeric is detoxifying. Organic spices available from ayurveda.com or lhasakarnak.com Kitchari simply means rice and bean mixture.
Slowly melt one pound of organic unsalted butter in a glass sauce pan. When butter begins to boil, reduce heat and slow boil 12 to 15 minutes. Careful not to burn. When curds at bottom of pan turn light tan, remove from heat. Remove foam on top of melted butter with large spoon. Pour ghee through stainless steel strainer into glass jar and seal with lid. Ghee does not require refrigeration unless the weather is hot. Use a clean dry spoon when removing ghee from jar. Ghee is one of the highest regarded tonic foods in ayurvedic medicine.