Mung bean and buckwheat Kitchiri


1 cup mung beans/brown lentils

2 cups buckwheat

1 1/2 Inch piece of fresh ginger

2 large garlic cloves

2 tbsp oil/ghee

2 tsp cumin seeds

2 tsp cumin ground

2 tsp coriander seeds (I like to crush them a little with mortar and pestle)

1 tsp whole mustard seeds

1 tsp tumeric powder

1 tsp pink Himalayan salt

Tamari sauce/liquid aminos to taste

Large handful of chopped, fresh corainder

Pepper to taste

5-7 Cups water



-Heat oli/ghee, add mustard seeds and cumin seeds and cook gently for 1-2 mins (Make sure the heat is not too high as the seeds VigRx Plus can easily burn). Crush garlic and ginger together in a mortar and pestle and add, cooking and stirring consantly until gently cooked.

-Add the rest of the spices and cook gently for 1-3 minutes, combining all ingredients.

-Add the mung beans/lentil- buckwheat mixture and combine all, add the water and bring to the boil. Reduce to a simmer and cook gently until bean and grain are cooked.

-Season with salt, pepper and the tamari/liquid aminos and fresh coriander.