Food Cleanse – Kicharee

The following combination of brown rice and mung dahl is considered to be a virtual panacea in the cure of all diseases. It is recommended that such a diet be used for fasting from three days to three weeks, subject to your own discretion, as it is a perfect fasting food for both yin and yang conditions. Kicharee is also a very healing food that affords mild detoxification, regulates blood pressure and cures hypoglycemia and late-onset diabetes. This simple dish that comes to us from India, allows many variations and is sometimes called “Indian Stew”. One of the ingredients in this recipe, Ghee, is an excellent appetizer because it enkindles the digestive juices (agni). Ghee also enhances intelligence, understanding, memory and vitality (ojas). It does not increase cholesterol, as do many other oils. It also has anti-vata, anti-pitta and anti-kapha properties. So it aids in balancing these individual body constitutions to achieve tridosha (balance of all 3 properties.

GHEE

Heat one pound of unsalted butter on a medium heat for it starts to boil. As it boils, froth will rise to the surface. Keep this foam for it contains medicinal properties. Turn the heat low. The butter will then turn a golden yellow colour and will smell rather like popcorn. Take care that the solids do not burn or turn brown. Boil gently until the bubbles are tiny and the liquid is clear. When a drop or two of water placed in the ghee produces a crackling sound, the ghee is ready. Pour slowly through a strainer into a glass jar. Discard the settled ingredients at the bottom of the saucepan. Store ghee in the refrigerator, especially in warm weather.

KICHAREE

3 tsp. Ghee
1 tsp. Tumeric
2 tsp. Cumin seed
3 Tbsp. Ground coriander
1 – 1½ mineral salt
4 c. cooked brown basmati rice
2 c. sprouted mung beans
1 clove crushed garlic (optional)

Wash the rice 3 times. Cook it separately in lightly salted water. The ratio of rice to water is 1:2.
Soak 1 – 1 ½ c. raw mung beans overnight. Keep them damp for two more days. Rinse twice a day until they sprout (by the third day). Make the kicharee.
In a pot, combine the ghee and spices (and garlic). Cook for one minute on medium low heat.
Add the mung beans and cook for 5 minutes.
Add the rice. Mix gently for a few minutes until the rice is hot or for 5 more minutes.
Turn off the heat and keep the pot covered.
The mung bean mixture can have some water added to it and cooked for longer to be served separately as a dahl (bean dish without the rice), but it is usually combined with precooked rice to form the Kicharee in a ratio of 1 c. cooked rice to ½ c. dahl.