This is very tasty, delicious and nuturing. The recipe has evolved from my experience of a 14-day Panchakarma in Kerala, South India. It is full of diverse tastes and textures and a very mild introduction into richer flavors for the younger pallet.

Feeds 5 hungry people

Rice And Mung Bean Ayurvedic Enlight

INGREDIENTS

• 1C brown rice
• 1C dried mung beans
• 4C water
• 1 Tbs finely chopped ginger or the equivalent length and thickness of your thumb
• 4 garlic cloves crushed
• 2C fresh or dried coconut grounded
• 1Tbs turmeric powder
• 1tsp Himalayan salt
• 5 courgettes chopped into .5cm pieces or thereabout
• 6 Tbs coconut oilSpices:
• 2 Tbsp curry leaves
• 1 Tbsp mustard seeds
• 1 Tbsp black sesame seeds
• 1 Tbsp cumin seeds
• 3 cardamom seeds crushed

METHOD

1. Rinse the rice and mung beans and place onto the stove in cold water. Once boiling, reduce heat and allow to simmer for 40 minutes. You can pre-soak your rice if you have the time.
2. Once rice is cooked, add the courgettes so that they can steam lightly whilst you make the rest of the recipe.
3. Grind coconut finely. (I have also made this with coconut flakes, which are equally tasty and add more texture).
4. Mix coconut, crushed garlic, turmeric and salt in a bowl and set aside.
5. Gently fry the last five spices on the list above dry (ie with no oil), placing them into the frying pan in the same order as listed.
6. When the seeds start to pop add the coconut oil, coconut mixture and mix together frying for approx. 2 minutes.
7. Add coconut mixture to rice and serve with steamed spinach on top or any other lightly steamed greens.