The dish that ushered in the Aquarian Age - Yumm!

[Guest guest]

Here in casa de las khalsas, we've been eating a lot of good ol' mung beans and rice lately. The really yummy yogic style ones! This is not the somewhat watery kitcheree (which is also good) but the original mung beans and rice that Yogi and we ate all through the 70's. Soooooo good!The night before, wash and soak 2 cups of whole mung beans in water.You will need three pots: a pot for the rice, a pressure cooker for the beans and a steamer for the veges. (You can do it with two pots by adding the veges to the rice, but you have more control this way.)In the first pot, wash 2 cups of brown Basmati rice in cold water and then cook with 8 cups of water for at least an hour. While the rice is cooking...Put 1/4 cup of ghee in the bottom of an open pressure cooker.Add 2 onions chopped fine1 whole bulb of garlic peeled and chopped1/2 cup fresh peeled ginger (chopped fine or minced in the Cuisineart)Saute 5-10 minutes till the onions are soft.Add the 5 spices to the masala:2 TBS tumeric2 TBS seasalt1/2 tsp red chile flakes2 TBS ground coriander**You can vary this last spice. Here are five variations. Only use one of these:1.5 TBS Chat Masala (or Garam Masala or Mango Powder or Cumin seeds or a really good Curry Powder - like Spice Islands)Saute the masala for 2-3 minutes on medium heat - don't let the mixture burn - you can add a cup of boiling water if you like to make sure it doesn't burn. I use a metal spatula to keep it from sticking to the bottom of the pot. Then add the soaked mung beans and enough water to cover them 1.5 inches above the top of the beans. Cover the pressure cooker and bring the pressure up. Pressure cook the mixture for 20 minutes and then let it cool off the stove till the pressure comes down by itself.While the beans and the rice are cooking saparately, chop and then steam the veges till they are the exact softness you like. You can use lots of different veges. We've used cauliflower, carrots, zucchini, kale and even sauteed (not steamed) portabella mushrooms. Just use two or three veges in any particular batch. You might want to start with carrots and cauliflower. Remember the carrots take longer to get soft, so add them first and then add the cauliflower later. When the veges are cooked to your liking set them aside.When the pressure comes down on the pressure cooker, mix all three parts together and add Bragg's aminos to taste. Wahe Guru!