Ayurvedic Staple Traditionally Used to Make Kitchari
Ayurvedic Staple Traditionally Used to Make Kitchari
Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook and easy to digest. It is high in dietary fiber and an excellent source of protein, making this a healthy choice for vegans, vegetarians, and omnivores alike. When combined with our organic basmati rice and tasty Kitchari Spice Mix, you will have a simple and nourishing meal that is an Ayurvedic tradition—kitchari. Yellow mung dal is a staple food in many countries all over the world and certified organic dal can be difficult to find in the United States. Our dal is certified organic, sustainably sourced, and can make a great addition to your pantry.
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When you purchase certified organic herbs from Banyan Botanicals, you can be confident that you are making a healthful choice, while also contributing to a healthier planet. In order to meet the USDA’s stringent organic standards our entire line of supply is regularly inspected by independent 3rd party certifying agencies.
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Many widely used plants are threatened and in danger of being unavailable either through extinction or protective legislation. Banyan Botanicals is working to reverse this trend by supporting sustainable projects that use ecologically friendly methods of farming and harvesting.
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Ayurvedic Energetics:
- Rasa (taste): sweet, astringent
- Virya (action): cooling
- Vipaka (post-digestive effect): sweet
- Doshas (constitutions): Balancing for all doshas
California Customers: WARNING
California Customers: WARNING
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