- 1⁄2 cup basmati rice
- 1⁄2 cup mung beans soaked overnight
- 2 cups mixed vegetables (carrot, zucchini, fennel, cabbage, celery), finely diced
- 8 cups water or bone broth
- 1 1⁄2 tbsp ghee or coconut or rice bran oil
- 4 thin slices fresh ginger very finely diced
- 1-1/2 cups tomatoes finely chopped (or tinned)
- 3 bay leaves
- 8 whole cardamon pods seeds removed
- 4 cloves
- 1 tsp black mustard seeds
- 1⁄2 tsp cumin seeds
- 1⁄2 tsp coriander seeds
- 1⁄2 tsp fennel seeds
- 1⁄2 tsp fenugreek seeds
- 2 tsp ground turmeric
- 1⁄4 tsp ground cinnamon
- 1⁄4 tsp ground black pepper
- 2 tsp fine Himalayan or sea salt or more to taste
- 1⁄2 cup finely chopped herbs (parsley, coriander, dill &/or mint)
- In a medium a cooking pot on a low heat melt the ghee and add all the spices besides the turmeric, cinnamon and black pepper.
- Pour in the water, turn up the heat to medium and bring to a boil.
- Add the pre-soaked and drained mung beans, cover with the lid and cook for 8-10 min, until the beans get tender.
- Meanwhile, thoroughly wash basmati in hot water and leave to drain.
- Stir in the basmati and vegetables as the mung beans are cooking, season with salt
- Cook covered, for another 10 min or so, until the rice and vegetables are tender.
- Stir in the herbs, taste for salt and adjust the seasoning if required.
- Serve at once with lemon wedges, or thick plain yogurt, or sour milk drinks such as lassi or kefir.
Image courtesy of Freedigitalphotos by tiramisustudio