Springtime Dill Kitchari

Spring is a time of new beginnings, growth, and expansion, and is also a good time to cleanse.  I'm highlighting mung beans in this post to showcase a detoxifying dish.  Mung beans are traditionally used in Ayurvedic cooking and are cherished for providing a great level of nourishment without overburdening the digestion.  They are a good source of fiber, B vitamins, and many minerals needed for various functions in the body.  They are astringent and alkaline in nature, and when combined with Spring vegetables and herbs they create cleansing recipes.

1/2 cup brown rice
1/2 cup whole mung beans
 A small bundle of fresh dill, chopped
1 cup broccolini, cut into small pieces
2 medium-sized garlic cloves, chopped
1/4 tsp. of turmeric
1 TB fennel seeds
1 TB ghee or coconut oil
Fresh squeezed lime juice from 1 lime
Himalayan salt to taste
Freshly ground black pepper to taste

Procedure:
Rinse mung beans and rice and add to a pot.  Cover with 3 & 1/2 cups of water and add 1/4 tsp. turmeric and bring to a boil.  Reduce heat to a simmer until soupy and much of the water is absorbed (about 40 minutes).  

In a separate large skillet, heat ghee or coconut oil until glistening.  Add garlic and saute until fragrant (30-45 seconds).  Next add fennel seeds, chopped broccolini and chopped dill to the skillet with garlic and stir until the broccolini and spices are gently roasted.  Squeeze a lime over the vegetables.  

Combine the vegetables with the cooked mung beans and rice and stir until all is combined.  Season with salt and ground pepper and serve.