Student Resources

Ingredients

1/2 cup mung beans
1 cup basmati rice
9 cups water
4–6 cups chopped assorted vegetables (carrots, celery, green beans etc)
2 desert spoons of  ghee
2 onions, chopped
1/3 cup minced ginger root
8 cloves garlic, minced
1 heaped teaspoon tumeric/corriander/cumin (spices)
1/2 teaspoon pepper
2 bay leaves
Seeds of 5 cardamon pods
Tamari sauce to taste

Method

1. Wash the beans and rice.
2. Add rice and beans to water.
3. Add tamari, cloves and bay leaves.  Let them boil over a medium-high flame. Uncovered.
4. Heat ghee in large frying pan. Add the onions, ginger and garlic, and sauté over a medium-high flame until browning.
5. Add the spices. You may need to add a little water to create a paste.  When nicely well done, put this mixture into pot with beans and rice.  Continue cooking.
6. Meanwhile, prepare the vegetables.
7. Add the vegetables to the pan with the rice and beans.
8. 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.