1 cup mung beans
1 cup basmati rice
9 cups water
4–6 cups chopped assorted vegetables (carrots, celery, courgettes, broccoli etc)
1/2 cup of olive oil or ghee
2 onions, chopped
1/3 cup minced ginger root
8–10 cloves garlic, minced
1 heaped teaspoon tumeric
1 heaped teaspoon garam masala
1/2 teaspoon pepper
1 heaped teaspoon crushed red chillies
1 tablespoon sweet basil
2 bay leaves
Seeds of 5 cardamon pods
Salt or tamari sauce to taste
- Wash the beans and rice.
- Bring the water to a boil. Add the rice and beans and let them boil over a medium-high flame.
- Meanwhile, prepare the vegetables.
- Add the vegetables to the pan with the rice and beans.
- Heat the oil or ghee in large frying pan. Add the onions, ginger and garlic, and sauté over a medium-high flame until browning.
- Add the tumeric, black pepper and chilli (no salt or herbs). When nicely well done, put this mixture into the cooking beans and rice.
- Add the herbs and stir well. Continue to cook over a medium-high flame, stirring often, until totally and completely well done. The consistency should be rich, thick and soup-like, with ingredients barely discernible.