A variation of an ancient Ayurvedic recipe.


1 cup mung beans
1 cup brown basmati rice
1/4 cup coconut oil (vegan friendly) or ghee (clarified butter) for sauteing
1 tablespoon black mustard seeds
1 tablespoon of ground cumin seeds
1 tablespoon of coriander seeds
1 heaping teaspoon turmeric
1 heaping teaspoon curry powder
1 heaping teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red chilies
1 teaspoon pepper
2 onions, chopped
6-8 cloves garlic (minced)
1/3 cup minced ginger root
9 cups water (more may be necessary for desired consistancy)
1 can organic coconut milk
4-6 cups chopped assorted vegetables (Kale, carrots, celery, zucchini, spinach, chard, broccoli, potatos, yams, eggplant, etc.)
1 strip Kombu or some other seaweed for additional mineral and trace elements (can remove after cooking)
unrefined sea salt to taste
1/4 cup unsweetened shredded coconut (optional)


Soak beans and rice overnight. Rinse beans and rice and set aside. Heat about oil in a large stockpot over medium heat.
Add Spices and cook until fragrant (mustard seeds may start to pop!). Add onions and cook over medium-high heat until they start looking translucent, then add garlic and ginger. If at any point you start noticing some sticking, go ahead and add more oil. Begin to slowly add the water into the stockpot. Add rice and beans and bring to a boil. Add kombu, vegetables and coconut milk. Bring up to a boil, then reduce heat and simmer for approx. 45-60min or until beans are soft.The consistency should be rich, thick and soup-like, with ingredients barely discernible. Add water if it’s too thick for your taste. Add shredded coconut before serving if desired.

Serves 4-6.

*Can be served with mango or apple chutney for an added treat!

*Be sure to watch the rice and beans as they tend to stick to the bottom of the pot! Make sure to stir often.

*This recipe is slow cooker friendly if desired.

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