Here's a recipe for Kitcheree,

[Guest guest]

Pat,

 

Here are some recipes for kitcheree. I rarely measure ingredients when making

kitcheree. I just use guidelines. I always use basmati rice and mung beans. I

usually make it in a 2 gallon container and fill it about half full with H2O.

After it gets hot, I add about 2 inches of chopped ginger and about 3 large or 4

small onions. It usually calls for carrots or celery but I like leafy green

veggies, celery or broccoli but any veg will do. I also like fr. corn. I add

about 1-2 Tbsp. turmeric, lots of ground or unground cumin and gr. coriander or

sometimes Italian herbs.and bayleaf. I add ground seaweed for health but don';t

like nori or kelp. ( It tastes like fish to me) I usually leave out red chilis

( I know this is sacriligious to this group) I used to be the raw garlic and

jalepeno king but was diagnosed by an Ayurvedic doc. he said hot things are

bad for me. Since then some health problems have been aleviated. I notice the

difference. cook for about 45 min. I then

add about 15 - 20 cloves of minced garlic, soy sauce and ghee (sometimes I

leave the ghee out) I serve i t with chopped cilantro or olive oil, cilantro,

garlic " pesto " .

 

GB Khalsa

 

Here's a recipe for Kitcheree,

 

We use coriander seeds and cumin as seasonings

 

 

Add 1/2 cup of mung beans to 16 cups of filtered water. Boil the mung beans

first for about 10minutes, then add: 1 cup thoroughly washed basmati rice, 1

finely chopped onion, 5 to 7 cloves of sliced or chopped garlic, 1 teaspoon

peeled and chopped ginger root, 1/2 teaspoon turmeric, 1/2 teaspoom ground black

pepper, 3/4 teaspoon crushed red chili flakes, 1/2 teaspoon cumin or the indian

spice garam masala (optional). Boil covered over low flame (covered) 30 to 40

minutes until very soft and soupy. Then add 1 or 2 cups of any chopped

vegetables, preferably green, like asparagus, broccoli, swiss chard, celery,

zucchini. You can also add carrots.

Optional: during cooking, add 1/2 to 1 cup ghee(clarified butter or olive oil)

Braggs liquid aminos (similar to tamari). A few sprigs of fresh mint or cilantro

cooked in with all the vegetables is really good. So is adding a little fresh

basil.

For a complete meal, serve with yogurt.

Mung Beans and Rice (Kitcheree) Yogi Bhajan calls this 'a perfect

pre-digested food. Easy on the digestive system and very nourishing.' If you are

working on food issues, this is good to try for 40 days. The recipe below is a

modified version of Yogi Bhajan's original recipe from Foods for Health and

Healing which can be purchased through Ancient Healing Ways Catalog. Enjoy!

Click here for a printer-friendly version of this recipe.

Ingredients:

1 cup mung beans

1 cup basmati rice

9 cups water

4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)

½ medium onion, chopped

1/3 cup minced ginger root (peeled)

2 cloves garlic

1 heaping tsp. turmeric

½ tsp. pepper

1 heaping tsp. garam masala

1 tsp. crushed red chiles

1 Tbsp. sweet basil

2 bay leaves

seeds of 5 cardamon pods

Bragg's liquid aminos to taste*

*Bragg's liquid aminos is a non-fermented, lower sodium alternative to soy

sauce.

This recipe serves 4-6. Kitcheree can last for 4 days, so if you choose to eat

kitcheree for 40 days, double the recipe and cook a fresh batch every 4 days.

Rinse beans and rice.

Bring water to a boil, add rice and beans and let boil over a medium flame.

Meanwhile, prepare the vegetables and add to the cooking rice and beans.

Heat ˜ 1/4 cup oil (olive oil or ghee (clarified butter)) in a large frying

pan. To this, add the onion, garlic, and ginger, and aute over a medium-high

flame until they begin to brown. Add the turmeric, pepper, garam masala, and red

chiles. When nicely done, add this mixture to the cooking mung beans, rice, and

vegetables.

Stir the pot often to prevent scorching. Add the herbs and continue to cook

until completely well done over a medium-low flame. The consistency should be

rich, thick, and stew-like, with ingredients barely discernible. The mung beans

should be split open and soft.

Serve alone or with a dollup of yogurt or a little shredded cheese on top.

 

back to recipes

http://www.ayurbalance.com/explore_reciperice7.htm

 

Kitcheree

 

300 mL (1 1/4 cups) mung beans

300 mL (1 1/4 cups) basmati rice

15 mL (1 tbsp) oil

5 mL (1 tsp) brown mustard seeds

5 mL (1 tsp) cumin seeds

2 sticks of celery, finely chopped

5 mL (1 tsp) ground coriander

Salt

30 mL (2 tbsp) ghee

 

Place mung beans in a pan with three to four times their volume of water. Bring

to a boil, lower the heat, cover and simmer for 30 to 45 minutes, until tender.

Meanwhile, cook rice separately. Set both aside.

 

Heat oil in a wok or pan. Add mustard and cumin seeds and cook over high heat

until they " pop. "

 

Add celery and saute over medium heat for about 5 minutes. Stir in ground

coriander, cooked rice and mung beans. Cook for another 10 minutes, stirring.

Season to taste with salt. Add ghee, if using and serve at once.

 

Note: Brown rice or barley may be substituted for the basmati rice. They both

make the dish even heartier. Ghee is an Indian cooking fat, like clarified

butter. The butter is heated and the solids removed, leaving only the pure

butter oil. Ghee is available in Indian food stores and some delicatessens.

 

Serves 4 to 6.

 

 

 

 

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[Guest guest]

Thanks very much :-) And I shall check mine - which I modified for vegan - which

I've not

yet posted to this group.

 

You might also want to check out these two recipes in the Files - not Kitcheree

or

Kitchouri or however one wants to try to spell it LOL but still puts rice and

dal together:

 

Bisibela Hulianna

VenPongal

 

love, pat

 

ck pepper, 3/4 teaspoon crushed red chili flakes, 1/2 teaspoon cumin or the

indian spice

garam masala (optional). Boil covered over low flame (covered) 30 to 40 minutes

until very

soft and soupy. Then add 1 or 2 cups of any chopped vegetables, preferably

green, like

asparagus, broccoli, swiss chard, celery, zucchini. You can also add carrots.

> Optional: during cooking, add 1/2 to 1 cup ghee(clarified butter or olive

oil) Braggs

liquid aminos (similar to tamari). A few sprigs of fresh mint or cilantro cooked

in with all

the vegetables is really good. So is adding a little fresh basil.

> For a complete meal, serve with yogurt.

> Mung Beans and Rice (Kitcheree) Yogi Bhajan calls this 'a perfect

pre-digested food.

Easy on the digestive system and very nourishing.' If you are working on food

issues, this

is good to try for 40 days. The recipe below is a modified version of Yogi

Bhajan's

original recipe from Foods for Health and Healing which can be purchased through

Ancient

Healing Ways Catalog. Enjoy! Click here for a printer-friendly version of

this recipe.

> Ingredients:

> 1 cup mung beans

> 1 cup basmati rice

> 9 cups water

> 4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli,

etc.)

> ½ medium onion, chopped

> 1/3 cup minced ginger root (peeled)

> 2 cloves garlic

> 1 heaping tsp. turmeric

> ½ tsp. pepper

> 1 heaping tsp. garam masala

> 1 tsp. crushed red chiles

> 1 Tbsp. sweet basil

> 2 bay leaves

> seeds of 5 cardamon pods

> Bragg's liquid aminos to taste*

> *Bragg's liquid aminos is a non-fermented, lower sodium alternative to soy

sauce.

> This recipe serves 4-6. Kitcheree can last for 4 days, so if you choose to

eat kitcheree

for 40 days, double the recipe and cook a fresh batch every 4 days.

> Rinse beans and rice.

> Bring water to a boil, add rice and beans and let boil over a medium flame.

> Meanwhile, prepare the vegetables and add to the cooking rice and beans.

> Heat ˜ 1/4 cup oil (olive oil or ghee (clarified butter)) in a large frying

pan. To this, add

the onion, garlic, and ginger, and aute over a medium-high flame until they

begin to

brown. Add the turmeric, pepper, garam masala, and red chiles. When nicely done,

add

this mixture to the cooking mung beans, rice, and vegetables.

> Stir the pot often to prevent scorching. Add the herbs and continue to cook

until

completely well done over a medium-low flame. The consistency should be rich,

thick, and

stew-like, with ingredients barely discernible. The mung beans should be split

open and

soft.

> Serve alone or with a dollup of yogurt or a little shredded cheese on top.

>

> back to recipes

> http://www.ayurbalance.com/explore_reciperice7.htm

>

> Kitcheree

>

> 300 mL (1 1/4 cups) mung beans

> 300 mL (1 1/4 cups) basmati rice

> 15 mL (1 tbsp) oil

> 5 mL (1 tsp) brown mustard seeds

> 5 mL (1 tsp) cumin seeds

> 2 sticks of celery, finely chopped

> 5 mL (1 tsp) ground coriander

> Salt

> 30 mL (2 tbsp) ghee

>

> Place mung beans in a pan with three to four times their volume of water.

Bring to a

boil, lower the heat, cover and simmer for 30 to 45 minutes, until tender.

Meanwhile, cook

rice separately. Set both aside.

>

> Heat oil in a wok or pan. Add mustard and cumin seeds and cook over high heat

until

they " pop. "

>

> Add celery and saute over medium heat for about 5 minutes. Stir in ground

coriander,

cooked rice and mung beans. Cook for another 10 minutes, stirring. Season to

taste with

salt. Add ghee, if using and serve at once.

>

> Note: Brown rice or barley may be substituted for the basmati rice. They both

make the

dish even heartier. Ghee is an Indian cooking fat, like clarified butter. The

butter is heated

and the solids removed, leaving only the pure butter oil. Ghee is available in

Indian food

stores and some delicatessens.

>

> Serves 4 to 6.

>

>

>

>

> Relax. Mail virus scanning helps detect nasty viruses!

>

>