Mung Beans and rice- The old stand by for Ky practitioners-easy on the system and treats systemic disease-see additives

Date:   11/27/2005 10:05:15 PM ( 19 y ago)

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.






 

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