Mung beans and rice (Heavy menses: stopped!)

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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.

 

 

 

 

 

saruj_kaur wrote:

 

> Thanks again to all of you giving me some support!

>

> I'll keep them in mind and in my heart!

>

> saruj

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