I had the honor of preparing this dish for the sacred “prasad” meal at a meditation event we hosted at our home. His Holiness Vidyadishananda, a beloved Himalayan monk, gave it his blessing and enjoyed every last drop. This version of kicheri is fresh, crisp and vibrant. It celebrates the cleansing tradition of this healing Indian dish while accentuating the fresh qualities of these delightful flavors. It’s best if you sprout the mung beans, which will take a few days. The actual preparation of the stew is relatively quick and easy to prepare.
Golden Sprouted Mung Kicheri [Vegan]
- 3 cups sprouted mung beans
- 2 tablespoon coconut oil
- 2 large carrots, chopped
- 4 celery stalks, chopped
- 4 tablespoon ground cumin
- Juice 2 large lemons
- 6 cups filtered water
- 4 tablespoonn fresh turmeric, grated
- 4 tablespoon apple cider vinegar
- 2 teaspoon Celtic large grain sea salt
- 1 bunch cilantro
- Sprout the mung beans.
- Chop the celery and carrots into 1/4" pieces.
- Remove the skin from the turmeric root and finely grate it using a hand or cheese grater.
- In a large pot heat the coconut oil on medium heat, add the carrots and sauté for approximately three minutes.
- Add the celery and repeat until the color brightens. Add the sprouted mung beans and stir.
- Now add the ground cumin and juice from one of the lemons and stir until the veggies and beans are well coated.
- Add the filtered water and simmer on medium heat for twenty minutes.
- Add the grated turmeric, apple cider vinegar, the juice of the second lemon and sea salt.
- Continue to simmer for another ten minutes.
- Adjust seasoning to taste, adding a bit more apple cider vinegar, lemon or sea salt.
- Rough chop the fresh cilantro making sure some of the leaves are whole.
- Just before serving, fold in the fresh cilantro.