1 cup split yellow mung beans
½ cup of white basmati rice
6 cups of water, approximately
2 tablespoons of ghee (clarified butter)
1 ½ teaspoons cumin seed
1 ½ teaspoons coriander
1 ½ teaspoons mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon turmeric
1 tablespoon grated ginger
Salt and pepper to taste
This is a great one pot meal if you add veggies. When I first started making this many years ago, I had to soak the whole mung beans overnight and remove the green skins (not an easy task) to get the yellow – split mung beans. Today there are many places where you can find organic split mung beans (Banyan Botanicals- sells a kit with spices already mixed). – Leize P.
Rinse the rice and mung beans using a fine—mesh strainer.
Warm the ghee in a medium sized heavy-bottomed pot. Add the mustard seeds, cumin, coriander and fenugreek and cook until the seeds start to brown and the mustard seeds pop.
Add the turmeric and ginger. In Ayurvedic medicine all of these spices are recommended to
aid digestion.
Add the water and rinsed rice and mung beans and cook until soft, about 25 minutes. Season to taste with salt and pepper, adding any veggies you might want to include. If the mixture gets too thick you can always add additional water.
Garnish with fresh coriander and enjoy
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