Mung beans are a staple legume in an ayurvedic diet and the essential ingredient in kitchadi. Mung beans contain about 14 grams of protein per cooked cup, making kitchadi one of the best dishes for vegetarians! Kitchadi is loaded with calcium, iron and made with ghee (clarified butter) provides the right amount of healthy fats. It builds healthy tissues and supports strong immunity. Kitchadi is easy to digest and beneficial for those suffering from an illness, cold/flu, digestive imbalances, or in need of digestive reset after travel or holidays. As the saying goes, “food is medicine” and no doubt you will feel the healing qualities when you add freshly cooked kitchadi to your diet.
You can use organic green mung to make your kitchadi, however, you will need to sprout the mung first for it to be easily digestible. Obtaining organic split yellow mung beans is not an easy local find. I purchase most of my grains and legumes in bulk from Ferris Organic Farm. Legumes can spoil just like your milk so it’s important that you choose a good source where the bulk is constantly being rotated.