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Kicheree is a sort of invigorating spicy soup, featuring mungbeans, rice, onions, garlic, ginger and spices. It provides a very easy-to-digest balanced protein that is ideal for rebuilding strength during and after illness. When I am starting to feel under the weather, one of the first things I do is get a pot of kicheree going. It is easy to make, keeps in the refrigerator for about 4 days, and is so nurturing and feels so good going down! You can decrease or increase the spices according to your taste.

To make 1 gallon (about 10 servings)
4 quarts pure water
¾ cup mungbeans (organic are definitely best)
1 ½ cups basmati rice (organic if available)
2 onions, chopped
½ cup chopped, peeled, gingerroot
¼ cup chopped garlic
1 tsp. ground black pepper
½ tsp. ground cardamom seeds (optional)
1 ½ tsp. cumin seeds
1 tsp. crushed red chilies
2 Tbsp. ghee (very clarified butter) (optional)
salt, Bragg Liquid Aminos, or tamari soy sauce

Bring water to boil in a 6-quart pot. Thoroughly clean and rinse beans and rice. Add mungbeans and rice to pot. As the other ingredients are chopped (it's fine to chop ginger and garlic together in food processor), add them to the pot. Add spices. Cook over medium-high flame until beans and rice are completely soft (total cooking time is about 1 hour), stirring occasionally.
Add water as desired for thinner consistency.
Add ghee (clarified butter) and salt (or Bragg Liquid Aminos or tamari soy sauce) to taste.
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