Serving: 2-3 meals
- ½ cup organic whole green mung beans or yellow split mung
- ½ cup organic basmati rice
- Optional: 1 cup of your choice of 2-3 varieties of chopped vegetables (depending on your dosha type). Commonly used vegetables include: sweet potato, carrots, zucchini but can be substituted for any vegetable of your choice.
- 2 tbs ghee or coconut oil
- ½ tsp cumin seeds
- 1 tsp cumin
- 1 tsp coriander powder
- ½ tsp turmeric
- 1 pinch hing (Asafetida)
- 1 bay leaf (optional)
- ½ tsp mustard seeds (may add for vata and kapha dosha)
- ½ tsp grated fresh organic ginger
- Salt to taste
- 1 tbs lemon juice (or to taste)
- Few stems chopped cilantro leaves
In advance (if possible) :
- Mix Mung beans and organic basmati (white or brown) rice– wash well and soak overnight (or for 4 hours same day) in water
- If you are not able to soak prior, it is okay still to cook the meal, however note that you may need more water and longer cooking time on the stove.
- Rinse both mung beans and rice thoroughly in cold water
- Heat the ghee in a large deep cooking pot and add mustard seeds (if using). Wait till they start popping and then add cumin seeds.
- When cumin starts sizzling, quickly add ginger, hing, bay leaf, turmeric, cumin powder and coriander powder. Mix well and do not allow to burn.
- Add the vegetables and stir well, let cook for 3-5 minutes
- Add the mung beans and rice to the pot
- Add 4 cups of water
- Cover with a lid, stir and watch periodically.
It will take approximately 35-45 minutes to be fully cooked. You may need to add more water mid-way to keep the consistency like a thick soup while cooking. Ensure lentil is fully softened and blended with rice. When ready to serve, remove from heat, add lemon juice, ½ tsp of ghee and some chopped cilantro leaves. Enjoy!
- If during cooking you need to add more water ONLY add hot water. Cold water will slow down the cooking of the beans.
- Only add lemon juice just before eating. It too slows the beans from cooking.
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