Make Kitcheree at Home! An Easy Recipe

| Modified: Jan 26, 2011
Gurudev Khar Khalsa, a Sat Nam Rasayan healer and Kundalini Yoga teacher in Los Angeles, sent us this Ayurvedic recipe for Kitcheree, a very healthy, high protein and easily digestible meal.

According to Gurudev, Kitcheree is an excellent regenerating food. It is a super meal for people who want to cut down on meat without losing out on a protein source. Kitcheree is also an excellent food for the elderly and sick. Gurudev recommends a mono-diet of the kitcheree with homemade yogurt and yogi tea for up to 40 days to some of her healing clients and yoga students.

RECIPE:

Add 1/2 cup of mung beans to 16 cups of filtered water.

Boil the mung beans first for about 10minutes, then add:

1 cup thoroughly washed basmati rice,
1 finely chopped onion,
5 to 7 cloves of sliced or chopped garlic,
1 teaspoon peeled and chopped ginger root,
1/2 teaspoon turmeric,
1/2 teaspoon ground black pepper,
3/4 teaspoon crushed red chili flakes,
1/2 teaspoon cumin or the indian spice garam masala (optional).

Boil covered over low flame (covered) 30 to 40 minutes until very soft and soupy. Then add 1 or 2 cups of any chopped vegetables, preferably green, like asparagus, broccoli, swiss chard, celery, zucchini. You can also add carrots.

Optional: during cooking, add Braggs liquid aminos (similar to tamari). A few sprigs of fresh mint cooked in with all the vegetables is really good. So is adding a little fresh basil.

For a complete meal, serve with yogurt.


About the Author: Deirdre Layne

Founder and CEO of Earth Clinic, has an extensive background in health and healing. She created EarthClinic.com in 1999 as a way to teach people about natural remedies and alternative healing therapies. Since then, thousands of people around the world and their pets have been healed by the remedies found on Earth Clinic. Deirdre holds a BA from Mount Holyoke College in Philosophy and is the author of the book Apple Cider Vinegar: A Modern Folk Remedy.


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Posted by Sandra (Davis, CA) on 01/14/2008
5 out of 5 stars

Good recipe! Stir during cooking to prevent baking on. With brown basmati rice, add rice at the same time as mung beans. Don't forget the _____'s Aminos (not salty enough otherwise!

Replied by Karmala
Templeton, C
10/11/2009

I found a similar recipe for Kicharee several years ago that has addtional spices and herbs. It works great at "balancing" the body. I make sure to make enough to keep some in the freerzer for emergencies... cold season is coming on and I am too tired to cook, etc.

EC: Karmala is referring to the recipe located at the top of the kitcheree page!

Replied by Mi
San Francisco, Ca
01/25/2011

I cooked this in a pressure cooker (10 minutes). I either had food poisoning or a virus and my stomach hasn't been right for a week. After just one day of kitcheree (dinner, breakfast, lunch, and dinner), I feel almost back to my normal energy levels and my stomach doesn't feel like I'm in a sailboat in a storm any more! I'm going to do it for a few more days (until I can't stand it any longer) as it's really helping me clean out my insides.

Replied by Diane
Berkeley, Ca
01/26/2011

Both kitcheree and congee are great foods for convalescents and infants. I eat a rather plain kicheree when sick (just cumin added), but a Bengali-style one with sweet spices (cardamom, cloves, bay, peppercorns, cinnamon, cumin) for breakfast many mornings. I cannot imagine ever getting sick of it.




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