Welcome/Tofu/mung beans

[Guest guest]

greg,

 

Welcome! I'm sure someone else can better explain the origins of

Kundalini Yoga but it is called the "Mother of all Yoga" and I know

what you mean about it working better than any other kind of yoga. At

least for me that is very true.

 

Sat Nam,

Deviderjit

 

 

cris,

 

Tofu to go: maybe try cooking up daily portions ahead of time and

keep them in a cooler? I am finding the diet more difficult this time

than the first time I did it and have gone off of it a few times when

I have had guests. The weight is not coming off as fast as it did

before which is discouraging. What is good is that the weight I lost

has stayed off. Congratulations of making it 3 weeks! You are

inspiring to me!

 

Sat Nam,

Deviderjit

 

 

Sangeet Kaur,

 

This is a yummy way to eat Mung Beans.

 

MUNG BEANS AND RICE

also known as Kitcheree

 

This is a perfect pre-digested food. It is easy on the digestive

system and very nourishing. There is a story of a great sage who

would prescribe this food to many who came to him for healing whether

it was mental, spiritual or physical. Forty days later the issue was

often resolved. The trinity root (onion, garlic and ginger) is

incredibly "life-giving" and coupled with a yogic practice will

increase Ojas, the subtle glue that holds together mind, body and

soul. "You'll be seeing God"

 

1 cup mung beans

1 cup basmati rice

9 cups water

4-6 cups chopped assorted vegetables

(carrots, celery, zucchini, spinach, chard, broccoli, etc.)

2 onions, chopped

1/3 cup minced ginger root 1 tsp. crushed red chilies

8-10 cloves garlic, minced 1 Tbsp. sweet basil

1 heaping tsp. turmeric 2 bay leaves

1/2 tsp. pepper seeds of 5 cardamom pods

1 heaping tsp. garam masala salt or Tamari to taste

1/2-cup Ghee (clarified butter) or vegetable oil

 

Rinse beans and rice. Bring water to a boil, add rice* and beans and

let boil over a medium flame. Prepare vegetables. Add vegetables to

cooking rice and beans. Heat about 1/2-cup oil in a wok or large

frying pan. I prefer a wok. Add onions and cook over medium-high heat

until they start looking translucent, then add garlic. Add ginger

just before adding spices and maintain heat until browning. If at any

point you start noticing some sticking, go ahead and add more oil.

Don't be shy especially if you're using ghee. Now add spices (not

salt or herbs) starting with turmeric. Knock the heat down a notch.

After 5 minutes add the garam masala and other spices. You can add a

little water and cover, stirring occasionally. Very little sticking

will happen at this level of heat but the masala really comes

together with this treatment. This can go on for 20 minutes or so!

When nicely done, add masala and veggies to mung beans and rice. Add

herbs (basil and bay leaf). You will need to stir the dish often to

prevent scorching. Continue to cook until completely well done over a

medium-low flame, stirring often. The consistency should be rich,

thick and soup-like, with ingredients barely discernible. Add water

if in doubt. Serve with yogurt, or with cheese melted over the top.

Sweet mango chutney and mild mango pickle help to make for a more

satisfying experience.

Serves 4-6.

 

A few additional Cooking Tips:

*To avoid scorching and sticking, you can precook the rice separately

and add it to the mix just before the veggies go in. Also, cook the

beans alone long enough that they split before you add anything to

them. To help with "gas", soak your beans over night. Adding tamari

or salt to mixture while cooking allows for better assimilation.

Additionally, tamari is wheat-free and therefore preferred over soy

sauce.

 

Sat Nam,

Deviderjit