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
- 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
- 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.
- Once rice is cooked, add the courgettes so that they can steam lightly whilst you make the rest of the recipe.
- Grind coconut finely. (I have also made this with coconut flakes, which are equally tasty and add more texture).
- Mix coconut, crushed garlic, turmeric and salt in a bowl and set aside.
- 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.
- When the seeds start to pop add the coconut oil, coconut mixture and mix together frying for approx. 2 minutes.
- Add coconut mixture to rice and serve with steamed spinach on top or any other lightly steamed greens.