Difficulty
Low
Prep
(mins)
15
Cook
(mins)
60
Servings
6-8
What you will need
- 1 cup of dry green mung bean
- 1 cup high quality Indian Basmati Rice (good Indian rice makes all the difference!)/Quinoa if you prefer
- 4-6 cups water (more water will make it soupier)
- 4-5 cups assorted vegetables (Optional: sweet potato/pumpkin, carrots, zucchini, and cilantro to garnish.)
- 2-3 tablespoons ghee (Clarified butter. You can find ghee at your local health food store), but I use coconut oil or olive oil or no oil at all
- 2-inch piece of fresh ginger root, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon black mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon Himalayan pink sea salt (or Celtic sea salt)
- 1/2 teaspoon of cinnamon
Instructions
- Prep Ahead: Wash the mung beans and soak them in water overnight for four to eight hours (this helps with digestion).
- In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
- Add seeds to the ghee and saute until you hear the seeds pop. If sauté in Water, the seeds should be dry roasted in separate pan first
- Quickly add the spices, ginger, rice and beans to the mix. Coat the rice/quinoa and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
- Slowly add in the water.
- Add the vegetables and lightly stir all the ingredients.
- Bring water to a boil.
- Lower heat, cover and cook for another 45 to 60 minutes.
- Stir in the salt at the very end to taste (adding at end of cooking is said to help with digestion)
- Garnish with coriander leaves
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