Prep: Split mung beans do not need to be soaked. If you are using whole mung beans, wash the beans and soak them overnight, or at least 6-8 hours.
Rinse the beans and the rice until the water runs clear. In a soup pot, melt the ghee (or coconut oil). Add the mustard seeds and sauté until the seeds pop. Quickly add the rest of the spices, and girl the pan. Add the ginger, rice and beans. Stir to coat the rice and beans with the spicy ghee.
Slowly add in the water/vegetable broth. Bring water to a boil. Lower heat, cover and cook for 30 minutes.
Add the vegetables and lightly stir all the ingredients. Cook for another 10-15 minutes or until the beans and rice are tender.
Ladle into a bowl and season with salt and pepper. Optionally, melt a little more ghee or coconut oil, sprinkle over the top and garnish with cilantro.
Vegan/Vegetarian/DF (Use Coconut Oil)
Adapted from “Autumn Cleanse”
