[Adapted from my teacher Anne McIntyre FNIMH MAPA]
This is a classic cleansing, detoxifying Ayurvedic recipe to sustain and nourish your body during fasting, or as an easy-to-digest comfort food.
-It can be used as a restorative diet during panchakarma (detoxifying rejuvenating treatment), either in place of some meals or consistently for an extended period of time.
-It provides essential amino acids and helps boost digestive fire (agni) with spices.
-It’s tridoshic, warming for kapha and vata, while using cooling spices can help reduce pitta.
Ingredients:
- 2+ Tbs ghee
- 1 tsp cumin seeds
- 1 tsp grated fresh ginger
- ¼ tsp each of cardamom powder, clove powder
- ¼ tsp each of turmeric, roasted cumin, coriander, and salt
- 3 bay or curry leaves
- ⅓ cup split mung dal
- ⅔ cup basmati rice (or other grain)
- 3-4 cups of water
- seasonal vegetables (spinach, carrots, peas, seaweeds, shiitake mushrooms)
- Optional: garnish with ghee, hemp seed oil, lime juice and fresh greens (ex: parsley, cilantro, scallions)
Directions:
- Heat 2 Tbs ghee in pan (saucepan with lid)
- Add 1 tsp each cumin seeds and grated ginger
- Add ¼ tsp each of cardamom, clove powder and 3 bay or curry leaves
- Add ⅓ cup split mung dal with ⅔ cup basmati rice (or other grain)
- Add 3-4 cups of water
- Add ¼ tsp each of turmeric, roasted cumin, coriander, and salt
- Add seasonal vegetables (spinach, carrots, peas, seaweeds, shiitake mushrooms)
- Bring to a boil, cover and simmer on low heat x 25-30 minutes, covered, until soft.
- Do not stir once all the ingredients are added.
- Serve with a teaspoon of ghee or hemp seed oil, and optional garnish for a finishing touch.
Let me know in the comments if this was a tasty way to detox~
