Yogi Bhajan calls this a perfect pre-digested food. Easy on the digestive system and very nourishing. It makes a perfect mono-diet. "If you eat nothing but this for your whole life you will live to be Happy, Healthy and Holy." It is also good to try for a 40 day-fast.
The recipe below is Yogi Bhajan's original recipe from Foods for Health and Healing.
Ingredients:
1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)
3 medium onion3, chopped
1/3 cup minced ginger root (peeled)
1 bulb garlic
1 heaping tsp. turmeric
½ tsp. pepper
1 heaping tsp. garam masala
1 tsp. crushed red chiles
1 Tbsp. sweet basil
2 bay leaves
seeds of 5 cardamon pods
This recipe serves 4-6. Kitcheree can last for 4 days, so if you choose to eat kitcheree for 40 days, double the recipe and cook a fresh batch every 4 days.
Rinse beans and rice.
Bring water to a boil, add rice and beans and let boil over a medium flame.
Meanwhile, prepare the vegetables and add to the cooking rice and beans.
Heat 1/4 cup oil (olive oil or ghee (clarified butter)) in a large frying pan. To this, add the onion, garlic, and ginger, and saute over a medium-high flame until they begin to brown. Add the turmeric, pepper, garam masala, and red chiles. When nicely done, add this mixture to the cooking mung beans, rice, and vegetables.
Stir the pot often to prevent scorching. Add the herbs and continue to cook until completely well done over a medium-low flame. The consistency should be rich, thick, and stew-like, with ingredients barely discernible. The mung beans should be split open and soft.
Serve with a dollup of yogurt on top.
The recipe below is Yogi Bhajan's original recipe from Foods for Health and Healing.
Ingredients:
1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)
3 medium onion3, chopped
1/3 cup minced ginger root (peeled)
1 bulb garlic
1 heaping tsp. turmeric
½ tsp. pepper
1 heaping tsp. garam masala
1 tsp. crushed red chiles
1 Tbsp. sweet basil
2 bay leaves
seeds of 5 cardamon pods
This recipe serves 4-6. Kitcheree can last for 4 days, so if you choose to eat kitcheree for 40 days, double the recipe and cook a fresh batch every 4 days.
Rinse beans and rice.
Bring water to a boil, add rice and beans and let boil over a medium flame.
Meanwhile, prepare the vegetables and add to the cooking rice and beans.
Heat 1/4 cup oil (olive oil or ghee (clarified butter)) in a large frying pan. To this, add the onion, garlic, and ginger, and saute over a medium-high flame until they begin to brown. Add the turmeric, pepper, garam masala, and red chiles. When nicely done, add this mixture to the cooking mung beans, rice, and vegetables.
Stir the pot often to prevent scorching. Add the herbs and continue to cook until completely well done over a medium-low flame. The consistency should be rich, thick, and stew-like, with ingredients barely discernible. The mung beans should be split open and soft.
Serve with a dollup of yogurt on top.
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