Serving: 2-3 meals
- ½ cup organic whole green mung beans (recommended) or yellow split mung
- ½ cup organic basmati rice
- Optional: 1 cup of your choice of 2-3 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.
- 1- 2 tbs ghee or coconut oil
- ½ tsp mustard seeds (exclude for Pitta dosha)
- ½ tsp cumin seeds
- 1 bay leaf
- ½ tsp turmeric
- 1 pinch hing (Asafetida)
- 1 tsp cumin and 1 tsp coriander powder
- ½ tsp grated fresh organic ginger
- Salt to taste
- 1 tbs lemon juice (or to taste)
- Few stems chopped cilantro leaves
Night before (if possible) :
- Mung beans – wash well and soak overnight in water
- Organic basmati white or brown rice - wash well and soak overnight in water
- Rinse both mung beans and rice thoroughly in cold water
- Heat the ghee in a large deep cooking pot and add mustard seeds. 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
- Add the beans and rice together
- Add 4 cups of water
- Cover with a lid, stir and watch periodically.
It will take approximately 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 stops the beans from cooking.
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