Kitcheree recipe

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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

Kombu or some other seaweed for additional mineral and trace elements

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.