Guest guest Report post Posted October 11, 2002 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 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 8-10 cloves garlic, minced 1 heaping tsp. turmeric 1 tsp. crushed red chilies 1/2 tsp. pepper seeds of 5 cardamon pods 1 Tbsp. sweet basil 2 bay leaves 1 heaping tsp. garam masala salt or soy sauce 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 soy sauce, tamari or salt to mixture while cooking allows for better assimilation. [image] Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 12, 2002 Dharam Ah, perfect timing! I am just on my way to find the NC State Farmers Market, supposedly near my new home. I was writing up a shopping list and wonder of wonders -you helped me complete it! I can't wait ot try this. I asked for some marsala at a local Indian restaurant and got a small ziplock bag full -can't wait to try it. thanks -cris On Friday, October 11, 2002, at 11:09 PM, Dharam Singh wrote: > MUNG BEANS AND RICE > also known as Kitcheree > > Cris Naugle Walk in Beauty Quote Share this post Link to post Share on other sites
Guest guest Report post Posted October 13, 2002 Would that be white or brown basmati rice? ---------- --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.385 / Virus Database: 217 - Release 09/04/2002 Quote Share this post Link to post Share on other sites
