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GB Khalsa's Cleansing Kitcheree


Makes enough for a family of four for a couple of days


GB Khalsa's Cleansing Kitcheree


For 1 Batch(es)

Side dish

  • homemade yogurt
  • mango pickle
  • Major Grey's or homemade chutney


  • 1 cups organic mung beans, rinsed well and soaked overnight
  • 1 cups organic basmati rice
  • 3 parts bay leaves
  • 10 cups water, divided


  • 8 tablespoons ghee or butter (vegans can use sesame oil)
  • 1 tablespoons turmeric
  • 1 teaspoons black pepper
  • 1 teaspoons cumin
  • 1 4 inch piece fresh ginger, peeled and grated
  • 1 medium onion, finely diced
  • 2 small cloves garlic, finely chopped
  • 1/2 cups Bragg's Liquid Aminos, or to taste, plus more for serving
  • 1/4 teaspoons prepared, bottled, or bulk garam masala

GB Khalsa's Cleansing Kitcheree Directions

  1. Drain the beans and put them in a pot with a lid.
  2. Add 6 cups of water and cook at a brisk boil for 30 minutes—or until the beans pop open.
  3. Meanwhile, rinse the rice in a fine-mesh strainer until the water runs clear. Add the rinsed rice, bay leaves and 4 more cups of water to the beans.
  4. Cover the pot and let the beans and rice cook for about 30 more minutes—or until the rice is cooked and blended with the beans. (It’s best to not stir too much as the rice cooks; this can make the kitcheree taste starchy.)
  5. Add more water if necessary as the beans and rice cook. 
  6. Meanwhile, prepare the homemade masala. In a cast-iron or heavy skillet over medium-high heat, melt the butter or ghee to just short of bubbling.
  7. Add the turmeric, pepper and cumin, lower the flame and add the ginger. Cook for 3 to 4 minutes.
  8. Add the onion and garlic and cook on a low flame, while stirring occasionally, until the onions are translucent (usually about 10 to 15 minutes).  
  9. Add the homemade masala mixture to the beans and rice along with the Bragg’s Liquid Aminos. Cook the combined mixture on medium-low flame for 20 minutes, then add the garam masala and turn off the heat.
  10. Leave the pot on the stove with the burner off for another 30 minutes.
  11. Serve the warm kitcheree in bowls with an extra splash of Bragg’s.
  12. Store in the refrigerator and reheat as necessary.
  13. If you’re sick or sensitive to spices in general, reduce all of the spices by half. If you’re pregnant with morning sickness, or breastfeeding and your baby is sensitive, make the kitcheree with only the butter, ginger, well-cooked onion, turmeric and Bragg’s Liquid Aminos. For morning sickness, eat 6 tablespoons low-spice kitcheree every 1 to 2 hours.


Friday, 13 February 2015
This recipe if fabulous!! Super delicious and easy to follow recipe. Everyone who tries it thinks it...
See Full Review >>
- Jennifer


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