1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)(brussle sprouts are great!)
2 onions, chopped
1/3 cup minced ginger root
8-10 cloves garlic, minced
1 heaping teaspoon tumeric
1/2 teaspoon pepper
1 heaping teaspoon garam masala
1 teaspoon crushed ret chilies (more or less to taste)
1 tablespoon sweet basil
2 bay leaves
seeds of 5 green cardamom pods
salt or tamari sauce to taste (you may substitute Braggs liquid aminos)
Wash beans and rice. Bring water to boil, add rice and beans, and let boil over medium-high flame. Prepare vegetables. Add Vegetables to cooking rice and beans. Heat oil (about 1/2 cup) in large frying pan. Add onions, ginger and garlic and sauté over medium-high flame until browning. Add spices (not salt or herbs). When nicely well done, combine onions with cooking beans and rice. You will need to stir the dish often now, to prevent scorching. Add herbs. Continue to cook until totally and completely well done, over a medium-low flame, stirring often. The consistency should be rich thick and soup like, with ingredients barely discernable. Serve with Yogurt, salsa, mango chutney, or cheese melted over the top. This dish is "pre-digested" and is excellent for the sick, the elderly and young children (in these cases, make it less spicy).