(Makes 8 servings)
1 Cup Mung Beans
1 Cup Basmati Rice
9 Cups Water
6-7 Cups assorted Vegetables that can be mushed or greens (frozen peas, corn, spinach, kale, chard, tomatoes)
1/4 Cup Ghee or olive oil
4-5 Cloves of fresh Garlic, crushed in a press
2 medium Onions, Chopped
1 finger fresh Ginger root, sliced
1 1/2 tsp Tumeric
1 1/2 tsp Cumin powder
3/4 tsp Ground Coriander seed
Seeds of 5 Green Cardamon Pods (or 3/4 tsp powder)
1 tsp Black Pepper
1/2 tsp Crushed Red Chilies (more if you like spicy OR omit completely if you don’t like it hot)
1-1 1/2 tbsp Sea Salt
Add salt to water in a large stew pot and bring water to a light boil.
Wash/soak mung beans. Rinse basmati rice. Set mung beans and rice aside.
Chop assorted vegetables.
Heat ghee (or oil) in a large frying pan.
Add garlic, chopped onions, and ginger and saute. When onions, garlic and ginger are translucent, add turmeric, cumin, coriander, cardamon, crushed chilies and black pepper; mix well. When all spices are absorbed shut off flame and let sit for 5 min, covered.
When water begins to boil, add mung beans. Reduce flame to simmering and cover and boil until the beans start to soften and open (30 mins to 1 hr).
Add masala mixture to water with mung beans and vegetables.
Simmer for 20-30 minutes.
Add rice and cook an additional 15-20 min or until rice is absorbed.
Add salt to taste.
Shut off and let set 15-20 min.
Serve with fresh yogurt (or sour cream).