Mung Beans and Rice: Ayurvedic Food for Health
For a busy family it can be nice sometimes to just cook up a large batch of food that's easy to reheat during the week when time is short. Mung beans and rice is an ayurvedic dish that helps us to stay healthy and full. This meal is a balanced in protein and easy to digest. It's a favorite with Kundalini Yogis and you can choose your own veggies for the picky crowd!
Approx 4 servings (increase amounts for a larger batch ex: multiply by 2 or 3)
Cooking time approx 1-2 hours. (Cooking time can be shortened if you cook your spices in your stock pot before you add the water and beans!)
Ingredients
4 ½ cups water ½ cup whole mung beans ½ cup basmati rice 1 onion, chopped 3 cloves garlic, minced ¼ cup finely minced ginger root 3 cups chopped vegetables 2 tablespoons ghee or oil ¾ tablespoon turmeric ¼ teaspoon dried crushed red chilés ¼ teaspoon ground black pepper ½ teaspoon coriander ½ teaspoon cumin ½ teaspoon salt
2 cardamom pods
1-2 bay leaves (helps eliminate gas)
Directions
1) Rinse beans and rice. You can also soak the rice for 20-30 minutes to remove some of the excess starch.
2) Boil water in a large pot and add bay leaves, cardamom pods and beans to boiling water. Cook until beans begin to split. (Approx 30-45 minutes)
3) Chop vegetables
4) Add rice to beans and cook another 15 minutes.
5) Add vegetables
6) Heat ghee or oil in a frying pan and add onions. Sautee until onions are clear. Then add garlic and ginger and cook for one or two more minutes
7) Add turmeric, red chiles, black pepper, coriander, cumin and salt to frying pan and cook, stirring for 5 minutes. If pan gets dry add a little water to moisten the mixture.
8) Mix spices into the mung beans and rice and you will have a thick soupy mixture.
9) Add hot sauce, soy sauce, aminos, salt or serve with a side of yogurt.
For the picky ones, you can even eat this with ketchup though it will be a little less yogic!
Enjoy and let us know how it goes!
Recipe adapted from 3ho.org.
