Kitcheree is basmati rice and yellow mung dal (or red lentils) cooked together usually with ghee and spices and vegetables. Many consider it to be an Ayurvedic panacea helping normalize the digestive system and supporting the healing of the entire body.
It is said that there are 108 different varieties of Kitcheree. My recipe is particularly suited for balancing Vata.
KITCHEREE
(for 3 people)
1 TB Ghee Heat Ghee,
2 Pinches of Asafoetida/Hing fry spices in the Ghee for a few seconds.
1 ½ tsp Cumin Seeds
½ tsp Fenugreek seeds
(careful not to burn these. They shouldn't go darker than a terracotta colour)
½ tsp Fennel Seeds
1 tsp Jaggery or Brown Sugar
½ TB Fresh Ginger (grated)
3 TB Yellow Mung Dal (or Red Lentils) Wash rice and lentils together,
3 TB Basmati Rice add and stir around in spices.
2 Cups of Boiled Water
Bring to boil and simmer with lid on for up to 1 hour
1 tsp Salt (until cooked).
1 tsp Turmeric
1 cup fresh-in-season vegetables
Simmer until vegetables
(Sweet potatoe/kumera, beetroot, carrot, are cooked.
pumpkin, broccoli, cauliflower,
green beans, zucchini, snow peas, spinach)
Serve and add Lime or Lemon Juice
and chopped parsley/coriander.
P.S. If you want to make a bigger quantity, you can multiply the seeds and vegetables/rice/dal/lentils/liquids but don't multiply the powders (salt, turmeric) exactly; only slighly increase the quantity of powders.
Next Monday, July 25th, there will not be a Group Meditation Meeting here at Double Bay. Instead, all meditators (and non meditators) are invited to The Theatre, Bondi Pavilion, Bondi Beach for a special large group meditation event. 
