Mung Beans and Rice

A staple in our house, this is a variation of a traditional Indian dish known as kicheree. Easily digested, it is great as a mono diet for a month at a time along with salads and steamed vegetables, to cleanse the body and eliminate sugar and other food cravings. Mung beans are one of the best ‘detox’ beans.

Mung beans are a wonderful liver cleanser. They also help lower high blood pressure, treat urinary problems and cleanse the blood by introducing more oxygen. Definitely make them a regular part of your diet!


1 c mung beans
1 c basmati rice
9 c water
6 c chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)
2 tbsp olive oil or ghee
2 onions, chopped
1/3 c minced ginger root
4 clv garlic, minced
2 tsp turmeric powder
1/2 tsp pepper
1 tsp garam masala
1 tbsp sweet basil
2 bay leaves
5 cardamom pods
braggs liquid aminos or soy sauce to taste


Soak beans overnight and rinse and strain in the morning. Rinse rice. Bring water to a boil, add rice and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat a little water with olive oil, or use ghee to saute onions, garlic and ginger over a medium-high heat. Add spices (not herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir the dish often to prevent scorching. Add herbs. Continue to cook until completely well done over a medium-low heat, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernible. Garnish with red clover or broccoli sprouts.

Share this postShare on Facebook
Tweet about this on Twitter
Email this to someone