Panchakarma Kitcherie

by Dr. Vassant Lad at the Albuquerque Ayurvedic Institute.

1^st Step:  

• Soak ½ cup whole green mung beans overnight

2^nd Step:

• ¼ cup white Basmati rice 
• 1 Tablespoon ghee 
• 1 teaspoon mineral salt 
• 1 pinch asafetida (hing) 
• ½ teaspoon ground cumin 
• ½ teaspoon ground coriander
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground fennel
• ¾ teaspoon ground turmeric
• 3 ½ cups water

1. Measure the rice.  Rinse the soaked beans and rice together 3 times.
2. Melt the ghee in a medium-sized pan over low heat.
3. When melted, add the salt, asafoetida (hing), cumin, coriander, cardamom and fennel.  Saute these spices in the ghee over medium heat for about 30 seconds, until the spices bubble a little.  Be careful not to burn the spices.
4. Add turmeric and continue to saute the spices for another 15 to 30 seconds.
5. Add the beans and rice, stirring until the sautéed spices have coated them.
6. Add the water and stir.  Cook with lid on the pot at medium heat until the beans and rice are extremely mushy (this may take 30-45 minutes or more).  (If you have a pressure cooker, heat to full steam for 30 seconds, then remove from heat and cool till the pressure is gone and it’s safe to remove the lid.)
7. Eat with fresh cilantro; fresh chopped ginger; fresh lime; basmati rice and cooked vegetables.

Makes about 4 cups.  Cook fresh daily.

Dr. Vasant Lad
The Ayurvedic Institute
Albuquerque, NM