Mung Beans and Rice

Mung Beans and Rice

This recipe is easy on the digestive system and very nourishing.

1 cup mung beans
1 cup basmati rice
9 cups of water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc)
2 onions
8-10 cloves of garlic
1 heaping tsp. turmeric
1/2 tsp. pepper
1 heaping tsp. garam masala
1 tsp. crushed red chiles
1 Tbsp. sweet basil
2 bay leaves
Seeds of 5 cardamon pods
Salt or soy sauce to taste

Rinse beans and rice. Bring water to a boil, add rice and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans, Heat about 1/2 cup of oil or ghee in large frying pan. Add onions, garlic and ginger and saute over medium-high heat until browning. Add spices (not salt or herbs). When nicely done, combine onions with cooking mung beans and rice. You will need to stir ofter to prevent scorching. Add herbs. Contine to cook until completely well cone over medium-low heat, stirring often. The consistency should be rich, thick and soup like, with ingredients barely discernible. Serve with yogurt, or with cheese melted over the top.

The Mung Beans and Rice Diet is a good cleansing diet that gives plenty of nourishment. Try it for 40 days. May eat fruit in between meals as a snack. A wonderful winter cleanse. Good for the kidneys, colon, and digestive organs.

Recipe is from Food for Health and Healing: Remedies and Recipes, by Yogi Bhajan, PhD