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Mung Beans & Rice

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1Mung Beans & Rice Empty Mung Beans & Rice on 30th November 2009, 3:32 pm

Preparation Time: 20 Minutes
Cooking Time: 2 1/2 Hours
Serving Size: 6-8 Servings


Great for a winter's day, this hearty stew-like meal is a powerful natural way to cleanse the digestive system and assist the body in staying healthy and strong. Yogis prefer this simple dish for its cleansing, healthy ingredients.


Mung beans (found in most health food stores) are where sprouts come from, and are one of the most cherished foods in ayurveda (the Indian science of healthy diet). They are high in protein (14 grms) and easy to digest. These beans don't need pre-soaking and are a snap to cook to butter-soft consistency if you have a pressure cooker. They can also be cooked in a slow cooker or on the stovetop in about 2-3 hours. Sort beans and wash thoroughly before you cook them.


1 cup basmati rice
1 cup mung beans
9 cups water
1 stick clarified butter/ghee (if you don't have ghee use butter)
1 tbsp cumin
1/2 tsp coriander
1 tsp black pepper
1 bay leaf
1/4 tsp garam masala
1 tsp tumeric
1 tbsp ginger fresh grated or minced from a jar
2 medium onions chopped
1-3 cloves garlic (optional - for super cleansing, can add up to 30 cloves!)
1 stalk celery, chopped
1 bunch of broccoli, chopped
1-2 lbs carrots, chopped

Any additional veg - ie greens, zuchini, spinach etc as needed
Bragg's Amino Acids (much like soy sauce - found in similar section of whole foods stores.)



Begin boiling 9 cups water in large stainless steel pot. Add washed mung beans.

While beans are starting to cook, in separate pan, add ghee/butter, chopped onions and chopped garlic. Add spices (cumin, coriander, black pepper, bay leaf, garam masala, tumeric) to taste and saute until onions are translucent. Pour every morsel into large mung bean pots.

Chop all vegetables and add to large pot. Cook over medium heat, uncovered, stirring occaisionally, for 2 1/2 hours.

Wash 1 cup basmati white rice and add to pot. Cook for 1/2 hour additional, stirring to make sure bottom of pan doesn't burn (from starch in rice).

Add bragg's amino acids to taste (can use salt). Serve with dollop of non-fat yogurt and side salad for complete meal. Makes about 6 hearty servings.

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