Description
“The idea is that it’s enough food to satiate your hunger, nourish the body, and keep it supported,” says Roberts. It is also easy to digest, and the beans and rice provide a complete protein.
Ingredients
Scale
- 1/2 cup split or whole mung beans
- 1 cup basmati rice or barley
- 2 tbsp ghee
- 1 tsp black mustard seeds, whole
- 1 tsp cumin seed, whole
- 1 pinch asafoetida
- 1-inch ginger, fresh, chopped
- 1 tsp turmeric
- 6 cups water
- 1 piece kombu, chopped
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala, powder
- 1–2 tsp mineral salt
- 1/2 lemon, squeezed
- 1/2 cup coconut
- 1/4 cup fresh cilantro, chopped
Instructions
- Wash and soak mung beans for 4 hours. Rinse rice 3 or 4 times.
- Heat ghee, mustard and cumin seeds, and asafoetida in a saucepan until they pop.
Saute ginger and turmeric. - Add mung beans and rice and sauté for a few more minutes.
- Add water, kombu, coriander, cumin, and garam masala, and bring to a boil. Cover and simmer for 30 minutes.
- Add salt and lemon and cook for another 10-15 minutes. Add more water if necessary to bring it to a porridge consistency.
- Stir in coconut and cilantro and let it sit for a few minutes before serving.
Eat this twice a day, with lunch being the largest meal. You can add small portions of cooked, unseasoned vegetables like squash.