Kitcheree recipe

Mung Beans and Rice (Kitcheree):

1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchine, broccoli, etc)
1/2 cup of olive oil or ghee
2 onions, chopped
1/3 cup minced ginger root
8-10 cloves garlic, minced
1 heaping teaspoon tumeric
1 heaping teaspoon garam masala
½ teaspoon pepper
1 heaping teaspoon crushed red chillies
1 tablespoon sweet basil
2 bay leaves
seeds of 5 cardamon pods
salt or tamari sauce to taste

Wash beans and rice. Bring water to boil. Add rice and beans and let boil over medium-high flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat oil or ghee in large frying pan. Add onions, ginger, and garlic and saute over medium-high flame until browning. Add curcuma (tumeric), black pepper, and chilli (no salt or herbs). When nicely well done, put this mixture into the cooking beans and rice. Add herbs. Stir well. Continue to cook until totally and completely well done, over a medium-high flame, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernable.

This dish is pre-digested,and is excellent for the sick, the elderly, and young children (in these cases, make it less spicey).

Enjoy your meal!

Sat Naaaaaaam

from the book Ancient Art of Self-Healing: