Guest guest Posted October 4, 2001 Report Share Posted October 4, 2001 OH YUM! I just made my first batch of Kitcheree aka Mung Beans & Rice from the recipe on this list. It is SO GOOD! I just decided I needed to go back on the tofu millet diet. I'd been off it for a little while now and was slipping back into some bad food habits. I really felt the difference. One day back on the tofu diet and I feel so much better already. But I did feel that I needed to add some variety so thought the Mung Beans & Rice sounded good. It's yummy. Thanks so much for the recipe! Sat Nam, Peggy Sue 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 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. Additionally, tamari is wheat-free and therefore preferred over soy sauce. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2001 Report Share Posted October 4, 2001 Great! I am glad you enjoyed it. I wish you were my neighbor and you could share some of your millet. I live 80% on Kitcheree and need a healthy change every now and then. I do like the taste also but, hey, change is good. Keep up, Dharam Peggy Sue wrote: > OH YUM! I just made my first batch of Kitcheree aka Mung Beans & Rice > from the recipe on this list. It is SO GOOD! I just decided I needed > to go back on the tofu millet diet. I'd been off it for a little > while now and was slipping back into some bad food habits. I really > felt the difference. One day back on the tofu diet and I feel so much > better already. But I did feel that I needed to add some variety so > thought the Mung Beans & Rice sounded good. It's yummy. Thanks so > much for the recipe! > > Sat Nam, > Peggy Sue > > 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 > 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. > Additionally, tamari is wheat-free and therefore preferred over soy > sauce. > > > > > "OUR DESTINY IS TO BE HAPPY" > - Yogi Bhajan > > You can UNSUBSCRIBE from this list at the Groups Member Center (My Groups), or send mail to > Kundaliniyoga > NO UNSUBSCRIBE REQUESTS TO THE LIST PLEASE! > WEB SITE: kundalini yoga > > KUNDALINI YOGA ON-LINE TRAINING. Details from > kundalini yogaclasses.html > > Sponsored by YOGA TECHNOLOGY - Practical Books & Videos on Kundalini Yoga & Meditation. Also Meditation & Mantra CDs. > > Your use of is subject to Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2001 Report Share Posted October 7, 2001 Dharam! I realize you were the person who originally posted the recipe. I am asking a permission to repost the recipe in my other news group. (Myofascial Release J.F.Barnes) Thank you! Jeren Indianapolis > > Dharam [dharam] > Thursday, October 04, 2001 8:45 PM > Kundaliniyoga > Re: YUM! Kitcheree > > > Great! I am glad you enjoyed it. I wish you were my neighbor > and you could share some of your millet. I live 80% on > Kitcheree and need a healthy change every now and then. I do > like the taste also but, hey, change is good. Keep up, Dharam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2001 Report Share Posted October 7, 2001 Go ahead. The recipe is originally published in "Foods for Health & Healing". I made additional comments in the text to inform, inspire and guide the person at home trying this alone. Sat Nam, Dharam Jeren wrote: > Dharam! > I realize you were the person who originally posted the recipe. I am > asking a permission to repost the recipe in my other news group. > (Myofascial Release J.F.Barnes) > > Thank you! > > Jeren > Indianapolis > > > > > Dharam [dharam] > > Thursday, October 04, 2001 8:45 PM > > Kundaliniyoga > > Re: YUM! Kitcheree > > > > > > Great! I am glad you enjoyed it. I wish you were my neighbor > > and you could share some of your millet. I live 80% on > > Kitcheree and need a healthy change every now and then. I do > > like the taste also but, hey, change is good. Keep up, Dharam > > > > "OUR DESTINY IS TO BE HAPPY" > - Yogi Bhajan > > You can UNSUBSCRIBE from this list at the Groups Member Center (My Groups), or send mail to > Kundaliniyoga > NO UNSUBSCRIBE REQUESTS TO THE LIST PLEASE! > WEB SITE: kundalini yoga > > KUNDALINI YOGA ON-LINE TRAINING. Details from > kundalini yogaclasses.html > > Sponsored by YOGA TECHNOLOGY - Practical Books & Videos on Kundalini Yoga & Meditation. Also Meditation & Mantra CDs. > > Your use of is subject to Quote Link to comment Share on other sites More sharing options...
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