Kitachi receipies?

[Guest guest]

Hi are there any good resources for Kitachi receipies?

[Guest guest]

Here is the one I use. It is from "Foods for Health and Healing" by

Yogi Bhajan

I have added a number of comments to help guide the unexperienced

cook.

Peace,

Dharam Singh

 

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.

 

 

 

ayurveda, "Miles Shurmer" <shurmer@b...>

wrote:

> Hi are there any good resources for Kitachi receipies?