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 Eating for a Healthy Liver 
 
The following is one in an ongoing series of columns entitled There's a Yogi in the Kitchen! by . View all columns in series

The seasoning in this recipe is mild. To spice it up a bit, add 1/2 to 1 tsp. of crushed red chiles and used rounded measurements for the other spices (instead of leveled measuring spoons). You may also increase the ginger and garlic per your taste. From start to finish, you can have this ready to serve within 60-75 minutes (depending on how fast you chop!). Make a potful, and enjoy it for several days for lunch and/or dinner.

It will keep refrigerated up to five days (but is always best fresh), and does not freeze well.

4 quarts water
1 cup mung beans, sorted and rinsed well
2 medium onions, chopped
2" piece gingerroot, peeled and finely chopped
2 tsp. turmeric
1/2 tsp. ground black pepper
1/2 tsp. ground cardamom
3/4 tsp. cumin seeds
2 tsp. curry powder or garam masala (optional)
2 Tbsp. minced garlic
6 cups chopped assorted vegetables (celery, chard, broccoli, carrots, cauliflower, mustard greens.. whatever you like)
1 1/4 cup basmati rice, sorted and rinsed well
2 Tbsp. butter or ghee (optional)
salt, tamari soy sauce or Bragg Liquid Aminos to taste

Bring water to boil in a 6-quart soup pot. Add mung beans and cook at a light boil, uncovered. Add onions and ginger as they are prepped. Add spices. When beans begin to split open add garlic, vegetables and rice. Cook 15-20 minutes over medium-high flame, stirring occasionally, and more as it thickens. Add butter or ghee and season with salt, tamari or Braggs. Remove from heat and let it sit another 15 minutes (it will thicken up a little more).


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Based on the teachings of Yogi Bhajan

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 About The Author
Siri-Ved Kaur Khalsa Siri Ved studied vegetarian yogic cooking with her spiritual teacher, Yogi Bhajan, beginning in 1971. During the years she served as his personal cook, his wife Bibi Inderjit Kaur also......moreSiri-Ved Kaur Khalsa
 
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