A highly nourishing, perfectly balanced protein dish. Great all year round, but especially in winter!
4 1/2 cups water
1/2 cup mung beans
1/2 cup basmati rice
1/4 cup of fresh ginger, diced
1 onion, chopped
3 gloves garlic, chopped
3 cups vegetables, chopped
2 tablespoons ghee
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground garam masala
1/2 teaspoon ground cumin
(but I use whatever I feel like on the day!)
Crushed chilli to taste
1 bay leaf
Rinse mung beans and rice.
Add mung beans to boiling water and cook until beans begin to split. Add rice and vegetables and cook for another 15 minutes, stirring occasionally.
Heat the ghee in a frypan. Sauté onions, ginger, garlic. Add spices and cook for 5 more minutes. Add a little water if necessary. Add this to the rice, beans and vegetables.
The final consistency should be like a thick soup.
Total cooking time about 1 to 1 1/2 hours.
Add salt and pepper. Serve plain or with yogurt.