The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

65BIngredients:
BROWN RICE KITCHARI
Complex carbohydrate-protein stew
(serves 4-6)
Half cup organic brown rice
Half a cup yellow split pea/yellow split moong
dahl best
Ayurvedic Salt and Turmeric powder
Main Meals
Wash the grain 3 times, add 5-6 times the water, with the turmeric and salt, simmer
for an hour with the lid on or you will lose too much liquid, if that happens just add a
little more.
You can substitute a little Basmati rice (which is a low GI rice) if you wish to lighten
the Kitchari a little, but these days I think it is best to eat total complex grains. If you
boil for a little longer no one will know that it is brown rice.
66BIngredients stage two Kitchari:
67BUCup of mixed Vegies, (Cauliflower, as you like)
1 tsp Ghee, Spice according to season and individual: Chilli, ginger (winter and
change of season), Hing, cumin, fenugreek, cinnamon, coriander & turmeric
The spices should be no more than a level teaspoon or two combined. Slight changes
in the spice combinations make a pleasant surprise each meal. But remember better
too little than too much!
Crush the whole spices in a mortar and pestle, or a coffee grinder. You can not beat
fresh! At times I use whole spice. Simmer the ghee with a little chilli and grated
ginger according to season. Scoop out the chilli and ginger and throw them away
when they turn slightly brown. You have captured the warm energy from those
pungent substances. Add the seed spices into the simmering ghee for about 30
seconds and add the hing, then give a little stir. Immediately add the cauliflower and
vegies, stir fry for three minutes, add to the main stock of Ualmost Ucooked grains (You
can tell that they are cooked when they begin to dissolve). If the grains are getting a
little dry add whey or water. Please note, whey is great but grains will not cook in
whey. However, for flavour and nutrition you can add whey when the grains are soft
and dissolving. Simmer away for 10-15 minutes. If you want the Kitchari to thicken
a little, leave the lid off. This is the stage where
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