Kicheri and more (Recipe)

[Guest guest]

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

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

8-10 cloves garlic, minced

1 heaping tsp. turmeric

1 tsp. crushed red chilies

1/2 tsp. pepper

seeds of 5 cardamon pods

1 Tbsp. sweet basil

2 bay leaves

1 heaping tsp. garam masala

salt or soy sauce 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 soy sauce, tamari or salt to mixture while cooking allows for

better assimilation.

 

[image]

 

 

 

 

[Guest guest]

Dharam

Ah, perfect timing! I am just on my way to find the NC State Farmers

Market, supposedly near my new home. I was writing up a shopping list

and wonder of wonders -you helped me complete it! I can't wait ot try

this. I asked for some marsala at a local Indian restaurant and got a

small ziplock bag full -can't wait to try it.

thanks

-cris

 

On Friday, October 11, 2002, at 11:09 PM, Dharam Singh wrote:

 

> MUNG BEANS AND RICE

> also known as Kitcheree

>

>

 

Cris Naugle

Walk in Beauty

[Guest guest]

Would that be white or brown basmati rice?

 

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