from Vaidya Robert Svoboda
Khichadi - Split Mung Beans and Rice
This preparation, a common staple food for many Indians, is also a
purifying, balancing diet suitable for almost everyone. It is ideal for
those with poor digestion or assimilation because it is easy to digest
and also assists in eliminating toxins from the system.
2 cups rice, preferably Indian basmati rice
1 cup split mung beans (called "mung dal" in Indian grocery stores) 8
to 12 cups water, depending on how liquid you want the final product to
be
2 Tbsp. ghee (clarified butter) 1 tsp. ground cumin
1 scant tsp. ground coriander seed 1/4 to 1/2 tsp. turmeric powder
3 to 5 whole cardamom pods
1 to 2 tsp. of powdered ginger pinch salt or powdered kelp
pinch asafoetida powder
If you are unable to locate an Indian grocery store you can substitute
sprouted mung beans for the split variety. Wash off the green seed
covers which split when the beans sprout. One part beans to two parts
rice is the standard proportion. Those individuals with malfunctioning
digestions may choose to reduce the proportion of beans to rice to 1:3,
or even less. Those with stronger digestions may increase the
proportion to 1:1 if they so desire.
Wash the beans and rice and soak them separately in an excess of water
for at least an hour. Thereafter discard the soak water, mix the beans
and rice together and rinse them with fresh water.
Heat gently 2 Tbsp. of ghee. While heating, add the cumin, coriander,
turmeric and asafoetida. Saute these spices lightly in the ghee, until
they are just browned but before they blacken, and add the mung beans
and rice, stirring vigorously for about a minute so that some of the
spices will be absorbed. Then add water, ginger, cardamom and salt or
kelp, bring to a slow boil, cover, and cook until the individual grains
are completely soft. Serve with yogurt for V types and extra ghee for P
people. K individuals should use more spices and less water. This
amount will serve five or six people.
As the digestion improves the amount of spices may be increased,
and onion, garlic, daikon radish and other rott vegetables may be added
to the mixture before cooking begins.
On Mar 28, 2005, at 7:01 PM, Kenny H wrote:
>
>
> I am having some painful, physical problems and was advised to go on a
> kicharee
> regime, to bring vata way down, for a couple of weeks to help out with
> some bowel
> problems. I am looking for a basic kicharee recipe. There are numerous
> variations on
> the net. Anyone here found a simple recipe they like and be willing to
> share it?
> Thanks!!
> Ken
>
> p.s. RudraJoe, sorry, no lobster, dark chocolate sauce and cabernet
> with my
> kicharee.
>
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