The combination of mung beans and rices makes a perfectly balanced protein and, when prepared in this way, it’s easily digested. Any combination of vegetables may be used and thus you can clear your refrigerator of veggie stragglers.
This recipe calls for basmati rice, however, you may substitute with brown rice of you prefer its chewier texture. In this case, add the rice to the water at the same time as the mung beans. The total cooking time must also be increased by about 30 min.
1 cup mung beans
1 cup basmati rice
9 cups water
6 cups assorted vegetables, chopped (carrots, celery, zucchini, broccoli,etc.)
1/2 cup minced gingeroot
1-2 onions, chopped
1/2 bulb garlic, chopped
1 heaping tsp turmeric
1/2 tsp pepper
1 heaping tsp garam masala or curry powder
1 tsp crushed red chiles (add more or less to taste)
1 Tbsp sweet basil
2 bay leaves
2 Tbsp (or no more than 1/2 cup) oil or ghee
seeds of 5 cardamon pods
salt or tamari sauce to taste
Wash beans and rice.
Bring water to a boil, add rice and beans, and let boil over medium-high flame.
Prepare vegetables, and add to cooking rice and beans.
Heat oil in large frying pan.
Add onions, ginger and garlic and saute over medium-high flame until browning.
Add spices (not salt or herbs).
When nicely done, combine onions with cooking rice and beans.
You will need to stir often now to prevent scorching.
Continue cooking, uncovered, until totally and completely well done, over a medium-high flame, stirring often.
The consistency should be rich, thick and soup-like, with ingredients barely discernable.
Serve with yogurt, or cheese melted over the top (optional).
This dish is an excellent source of nutrients for the sick, the elderly and young children.
Prep time about 1 1/2hrs