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Delicious and Nutritious: Mung Bean Recipe for Postpartum Wellness

This anytime kitchari bowl is warming, filling and helps aid in digestion. Mung beans are easy to digest, highly nourishing, and gives strength to the recovering mother.

Are mung beans good for breastfeeding mothers?

Inside mung beans contains natural vitamin B complex which can improve the health of breastfeeding mothers and help increase milk production. Mung beans also help meet protein and energy needs in mothers who are breastfeeding (Shohib, 2006). They are rich in fiber, antioxidants and various vitamins and minerals which can support the body's healing process after childbirth.

This kitchari is warming and nourishing, providing essential energy and nutrients to aid in recovery and breastfeeding. The spices not only add flavor but also offer their own healing properties.

  • Cinnamon helps regulate blood sugar, is anti-inflammatory, antimicrobial and reduces bloating and gas.

  • Cardamon alleviates indigestion, gas and bloating, has detoxifying properties that help the body eliminate toxins, mood-enhancing effects and antimicrobial that helps boots the immune system.

  • Ginger is well-known for it's effectiveness in relieving nausea and vomiting, is anti-inflammatory aiding in recover of tissues and organs after childbirth, digestive health and immune support.

Incorporating these spices into your postpartum meals can provide comfort, support digestion, enhance mood and generally promote healing and well-being during the first 40 days following childbirth.

This recipe does need some extra thought since the mung beans and rice need to be soaked over night. You could let soak for 8-12 hours during the day by starting in the morning and cooking for dinner.


PREP TIME: Overnight Soak

COOK TIME: 20  minutes

TOTAL TIME: 20 minutes


  • 3/4 cup mung beans 

  • 3/4 cup basmati rice

  • 2 tablespoons coconut oil

  • ½  teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground cardamom

  • 2 cloves

  • 4 cups water

  • 1 pinch kosher salt

  • fresh fruits, nuts and seeds for topping


  1. Soak beans and rice overnight.

  2. The next day, drain the beans and rice.

  3. In a medium pot over low heat, warm the coconut oil until melted. Add the cinnamon, ginger, cardamom and cloves and cook until the spices are just toasted and fragrant, about 1 minute.

  4. Stir in the mung beans and rice. Add the water and salt and bring to a boil. Reduce to a simmer and cook, covered, until all the water is absorbed, 15 to 20 minutes.

  5. Remove from the heat and stir in the coconut milk. Serve and top with a drizzle of honey.


Best when ate fresh. Store in fridge for up to 2 days. Freeze for up to 3 months.

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