If you want to purge vata with ghee laden Indian foods then
you must pump up the spice to increase nutrient absorption. Hence spicy fatty
Indian food and Indans, those who can afford to eat that is. This looks like a
good recipe: (from http://kitchendoctor.com/Ayurveda/kicharee.html)
|
Kicharee Recipe |
| 1 cup |
basmati or brown rice |
| 1 cup |
moong dahl (yellow lentils) or split mung beans |
| 2 T. |
clarified butter |
| 1 t. |
black mustard seeds |
| � t. each |
cumin, dill, fennel, ajwan (wild celery), and fenugreek
seeds |
| 1 |
medium size onion (chopped) |
| 7 |
cloves of garlic (finely chopped) |
| 1" |
ginger root (grated or finely chopped) |
| 1 t. |
turmeric |
| 3 |
green or black cardamom pods (cracked) |
| 2 |
small red chilies or � t. cayenne |
| 3 |
cloves |
| 3 |
bay leaves or a pinch of neem leaves |
| � t. |
coriander seeds |
| � t. |
cinnamon bark chips |
| pinch |
saffron |
| � t. |
black salt |
| a pinch to � t. |
asafoetida |
| vegetables to taste |
peas, carrots, cauliflower, leeks, burdock
root. |
Instructions:
Melt the clarified butter in a large pot. Add the mustard
seeds, cover the pot, wait for the seeds to pop. Add the seeds, saut� lightly.
Dice the onion and saut� until translucent. Add the garlic and ginger, saut� a
little longer. Add the rice and lentils (pulses) and cover with water twice
the depth of the rice and lentils. Bring to a boil, then reduce the heat. Add
the powdered spices (turmeric, cayenne) and the coriander, cinnamon, bay or
neem leaves, saffron, cloves, and cardamom. After ten minutes, add those
vegetables which take longer to cook (burdock root, cauliflower, leeks, or
carrots). After another half an hour, add the peas and asafoetida. When the
lentils are tender, add the salt. For extra taste, add a bouillon cube (if
salted, wait until the end). For extra energy, use a few pieces of astragalus
or kombu. Be sure that the spices are not irradiated, but do not worry
if you are missing some of the ingredients. It will taste just fine if you
have some or most of the spices.
Bon appetit!
You don't have to use these veggies above,
and sweet potatoes, various squashes and rutabaga are
great
----- Original Message -----
Sent: Monday, March 28, 2005 9:37
PM
Subject: Re: [FairfieldLife] kicharee
recipe
In a message dated 3/28/05 6:07:07 P.M. Central Standard Time, [EMAIL PROTECTED] writes: 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
Ken I have made Kicharee for years. Taught to me by a friend
from India. Boil some mung dahl till soft and mushy and soupy. Take a cup of
the soup and poor into seasoned ghee or oil. Season your ghee or oil with Vata
churna by heating the oil and putting churna in it to brown. then add two cups
of water bring to a boil add 1 cup of rice reduce heat to low cover pot and
let simmer for 15 to 20 minutes turn off heat and let sit another 5 to 10
minutes. Then its ready. You can add some brown mustard seed to the oil when
browning the spices. Yummmmmmm.
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