Food of the Angels
A lovely story the Siri Singh Sahib told, was of a saint who’s sadhana was to cook and feed people.
People would bring mung beans, rice and milk to this person. The only thing he did was make Kichari and Yogurt. He’d serve it to the people and they would be healed.
In India, Kichari is, “…one of the first foods you eat, and one of the last foods you eat…”
Kichari offers an extremely digestible protein. Combined with homemade yogurt, the two combine into a very nutritious meal.
The Siri Singh Sahib, calling Mung Beans and Rice “Food of the Angels”, expressed how we are so rich we can add vegetables to it. In fact, the recipe was taped to the inside of the kitchen cabinet at the ashram on Preuss Rd. Hmmmm. I wonder if it is still there?
We have the recipe!
Okay, we have a version of the recipe. Just type ‘Kichari’ into Google and stand back.
Since we’re here, try this:
Basic Mung Beans and Rice, Kichari Recipe
1 c. washed
1 c. washed
9 c. Water
In a thick-bottomed stainless steel pot, add the Mung Beans to the Water and bring to a boil.
To the boiling beans add:
1 Tblsp powder
3-5 , hulled and crushed.
1 heaping Tsp
Chop and add:
1 Onion
3 Stalks of Celery
3 Carrots
1/2 – 1 bulb of Garlic
2″ piece of peeled , minced
1 – 3 Green Chiles, deseeded and chopped.
You can add any other vegetables you like.
Many is the time I’ll clean the refrigerator into the Kichari pot; adding those leftover pieces of chopped Onion, that lonely Potato. Take the Cilantro stems and chop them into the pot. Yummy!
When the beans start breaking open, you can add the Basmati Rice. Now, you need to watch it. Once it comes back to a boil, turn down to a simmer, put a lid on it, and come back every few minutes to stir. If it starts to stick, move the pot off the heat for a few minutes. Stir, and put it back on the burner.
Cook until the whole thing disintegrates into mush. That’s what you want!
To finish, heat 2 – 3 Tblsp of or in a small pan.
Before it gets hot, add 1 Heaping Tsp of or .
When the temperature is right, the seeds will start popping. WATCH! Oil burns!
When the seeds start popping, quickly add 1 Tsp of and 1 Tsp . Stir for just a moment and quickly add to the pot.
YOU ARE ADDING HOT OIL TO WATER! This will cause a small explosion of steam, heat and possibly hot oil. Have no fear, cooks have been doing this for years. It is called ‘tadka’, loosley translated as ‘tempering’.
NOW is the time to watch the pot.
Add to taste, about a Tblsp.
If you want a delicious exotic flavor, use . Smells like sulphur at first, and then mellows into a most delightful depth of flavor.
Continue cooking on low heat, stirring occasionally, until the oil is absorbed.
Serve with Yogurt, Cheese, and Bread.
We’ve learned that many people are having a hard time locating Indian Food items.
We are truly pleased with the pricing and selections available from Amazon.
They are as competitively priced as any “Brick and Mortar” store I’ve visited, and they deliver!
If you can’t find “exotic” groceries in your area, here are some offerings from the recipe, that will be delivered.
Good Eating!
~ SAT NAM ~
The Kundalini Yoga Experience
“The kundalini experience does not mean you have gone into a deep breathless trance and are beyond this world…It integrates you more fully with reality and gives you a broader vision and sensitivity so that you can act more efficiently.” –Yogi Bhajan, Ph.D.
If we could only recommend one book about the art and science of Kundalini Yoga, it would be “Kundalini Yoga the Flow of Eternal Power,” by Shakti Parwha Kaur Khalsa. Her simple “back to basics” approach is well referenced and loaded with resources.
The book is comprehensive, easy to follow and well organized. Instructions range from beginners to more advanced levels. It covers Mantra, the breath, women’s teachings, and deep insights about the relationship to a Spiritual Teacher.
Shakti Parwha Kaur was Yogi Bhajan’s first student and taught the Saturday morning beginners yoga class for decades. A Master of the Path in her own right, her insights are priceless.
I had the pleasure of working directly under her in an office setting. Her clarity and devotion caused me to hold great respect for her.
This book is her first of three, and was written in 1998. It’s not just another yoga manual! It’s a wonderful guide for life, loaded with pictures, charts, recipes and practical instructions.
Yogi Tea
Back in the early 1980′s, I worked at the Golden Temple Restaurant. These were vegetarian restaurants sponsored by Yogi Bhajan.
My first job in the morning was to make eight gallons of fresh Yogi Tea. My husband had taken Yogi Bhajan’s Ayurvedic recipe and counted out the spices for the larger batches. Over the years I’ve adjusted the spices for different size pots. We like our chai spicy, so we use extra peppercorns and ginger.
Place one gallon of water on the stove to boil. Add 2 cloves and 1 teaspoon peppercorns. Let the water come to a boil. Meanwhile, grate 5 ounces of fresh ginger. Crumble two 3-inch sticks of soft Mexican cinnamon. Crush and open 1 teaspoon of cardamom pods. Add this mixture to the pan once the water begins to boil.
Turn the pot down and simmer for one hour. After an hour, we shut off the heat and add one tablespoon of fine quality black tea and one teaspoon of jasmine flowers. Cover and let steep for four minutes.
Strain the mixture to remove the spices and tea. You now have nearly a gallon of the best chai tea! Add milk or soy milk and sweeten if desired.
Enjoy a tea that cleanses and energizes the body!
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Many have asked where to get the Yogi Tea spices!
Well, here.
~ SAT NAM ~
Foods for Health
This quick video discusses how to create protien in a vegan diet. For us, we like to make smoothies out of hemp seed, bananas and pineapple/coconut juice.
ONG NAMO GURU DEV NAMO
ONG NAMO GURU DEV NAMO
ONG NAMO GURU DEV NAMO
ONG NAMO GURU DEV NAMO
Inhale.
Exhale.
SAT NAM
Let us begin.
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