Both coconut and cilantro are supposed to have cooling properties which are good for allergic types. This recipe was given to me by my friend Maria.
Mung Dal Kitchari
1 cup mung dal (whole or split)
1 cup basmati rice
1 ½ inch piece of fresh ginger, peeled and chopped fine
2 Tbs. unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
½ cup water
3 Tbs. clarified butter (ghee)
½ tsp. turmeric
¼ tsp. salt
6 cups water
Wash the mung beans and rice two times. Soak the mung beans for a few hours, then drain.
Put the ginger, coconut, cilantro and ½ cup water into a blender and blend until liquefied.
Heat the ghee on medium heat in a large saucepan and add the blended items, turmeric and salt. Stir well. Next mix in the rice, mung beans, and the 6 cups of water.
Bring to a boil. Boil, uncovered for 5 minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to a simmer and cook for 25-30 minutes until beans and rice are tender.