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Mung Beans & Rice with Vegetables

Mung Beans & Rice with Vegetables

1 cup mung beans (an easily digestible protein)
1 cup Basmati rice
9 cups water
4-6 cups fresh chopped assorted vegetables (anything you have)
2 onions chopped
3-4 cloves garlic pressed or minced
1/3 cup grated or minced ginger root
1⁄2 tsp black pepper, fresh ground
1 heaping tsp. garam masala (Indian spice found in health food stores)
2-3 Tbsp. olive oil or ghee (clarified butter)
1 heaping tsp. turmeric (great for your joints!)
1 tsp. chili pepper (more or less to taste)
Sea salt, grey/Celtic salt or tamari sauce to taste
1 Tbsp. basil
seeds of 5 cardamom pods
2 bay leaves (or other herbs of your choice)

Rinse mung beans and rice. In the largest pot you have, boil water, add beans and rice with water and let boil over medium-high flame. Add the chopped vegetables. In a frying pan, sauté the onion, garlic and ginger in the oil or ghee. Add the turmeric and chili pepper. Add this mixture to the large pot. You will need to stir often now. Add the herbs. Cook until the consistency is rich, thick and soup-like with ingredients barely discernible. Serve with yogourt or cheese melted over top.

This dish is pre-digested and is excellent for the sick, the elderly and young children (in these cases, make it less spicy).

This pot should provide you with many meals throughout the week. Freezes well. A dish of this stew with a side salad (optional) makes a highly nutritious meal. Some yogis are said to have lived solely on mung beans, rice and vegetables until extreme old age.

Bon appétit!
Sat Nam

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