In a small-medium sauce pan, melt 1 tbsp of ghee over medium-low heat.
Add all spices and cook until fragrant (about 30 seconds). Add rinsed mung beans and stir until coated by ghee and spices.
Add 2 cups water and bring to a boil. Cover pot and lower to simmer. Cook for 30 mins, adding raisins or chopped dates during the last 5 mins to soften them. The mung beans should be very soft and slightly separated when done cooking.
Transfer to a blender with the yogurt, or add yogurt to the pot and use an immersion blender to process into a soup-like consistency.
OPTIONAL to top with a hint of additional yogurt, drizzle with more ghee, and/or add a dash of pepper or cinnamon. Enjoy!
This is a very easily digestible and satisfying breakfast kitchadi that delivers an excellent balance of fat, fiber and protein to ensure sustainable energy and light digestion. The warming spices enhance digestion and boost the anti-oxidant profile of the entire dish. The sugar in the dried fruit helps to quench a sweet tooth in the morning. You can enjoy this as a warm smoothie or as a soup.
This recipe is also ideal during an Ayurvedic cleansing protocol or during Kitchadi monodiet as it provides a satisfying sweet taste profile to an otherwise savory experience.
This recipe is best for Vata but can be tridoshic. Pitta can enjoy with moderated warming spices (omit clove and nutmeg and increase cardamom). Kapha should be sure to add clove and consume in moderation.
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