Kitcheree, 2 vegan variations.

Kitcheree, 2 vegan variations.
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One of the main dishes in India is Kitcheree, basically rice, mung beans, Turmeric, and ghee. There are as many variations of Kitcheree as there are cooks in India so there is ample room for experimentation around this central theme. Kitcheree is famous for both its cleansing and nourishing action on the entire body. Usually cleansing and nourishing are opposite therapies, but in the case of Kitcheree, both are possible at once, and hence it is one of the most recommended foods in Ayurveda.

Kitcheree can be a welcoming breakfast after a morning practice, continuing the cleansing that the practice started and nourishing and preparing the body for a new day off the yoga mat.

variation A;
(variation B; substitute the water for coconut milk, this will make a more rich Kitcheree, and more inline with the traditional recipes in which Ghee* is being used)
1 cup organic brown or red rice
1/2 cup organic mung beans (green beans)
2.2 to 2.5 cup water
1 tsp turmeric powder (or about 3 tsp chopped up fresh turmeric)
1/2 tsp cinnamon powder (or 1 or 2 sticks of cinnamon, crushed before use)
1 or 2 chopped banana’s
2 Tbsp Coconut Oil (organic cold pressed)
Honey  to taste. (add only when ready to eat**)

Soak rice and mung beans over night to shorten the cooking time.

Bring the rice and mung beans to boil, add the turmeric and cinnamon (powder) and stir until the mix becomes completely yellow, and the powder is completely dissolved. Chop the bananas.  After about 10 min, when half of the water has been evaporated, add the chopped bananas.  Let it boil softly till all the water  has been completely evaporated. Take it from the stove and let it cool down a little bit. Add coconut oil and stir***. When it is cooled down enough, but still warm to eat , add honey to taste. Eat warm.

Variation; add a little bit of chopped fresh ginger, or 1 tsp of ginger powder to it.

*Ghee; clarified butter, a major food item in the Indian cuisine, and turmeric has special affinity with it, adding nutritive and blood building properties to the Ghee with which it combines.It is hard to find good, non-violent and honest Ghee nowadays, and for the people that are lactose intolerant it wouldn’t do either.

**Honey is certainly in many respects an extremely powerful medicine – antibacterial, anti-oxidant, anti-viral etc. It can be great for colds (not when having a dry cough), clearing sinuses/congestion etc. However, you should not add honey to boiling water. While warm water is fine, according to Maharishi Ayurveda, above 42 degrees centigrade (when you burn your tongue when you take a sip), the all-important ‘medicinal’ molecular structure of honey is changed irrevocably, making it indigestible (in a sense…toxic).

***Coconut oil is one of the best oils to consume. Cold pressed oil has the most nutritional benefits then other processed coconut oils. By not cooking/boiling the oil these will be preserved for you body to digest and use.

**** this recipe is a home remedy that have worked for us.  Please do not consider them as medical advice, and always consult your doctor to treat any medical condition.
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