Mung Beans & Rice
Why mung beans?
Who should eat mung beans?
- Anyone with high cholesterol or at risk of coronary artery disease. Consumption of legumes such as mung beans has been strongly associated with a reduced risk of heart disease and healthy cholesterol levels
- Those suffering from stress may find the magnesium and B vitamin content of mung beans helpful
- Anyone wishing to cleanse and detoxify. Mung beans are a good food to eat when detoxing, especially if eaten raw and sprouted
- Anyone with a sluggish bowel. The fibre in mung beans is great for improving bowel function and cleansing the intestines
- Anyone with high blood pressure or who has previously eaten a diet high in sodium or meat
- Those suffering from low energy or blood sugar imbalances. Mung beans provide slow releasing carbohydrates that give sustained energy
- Anyone looking for healthy vegetarian proteins, be they vegetarians or meat-eaters looking to reduce their animal protein consumption
• A good cleansing diet that gives plenty of nourishment.
• Good for the kidneys, colon, and digestive organs, or when food is not being digested thoroughly by the intestines.
• Good for winter (make it spicy)
• You could eat only mung beans and rice for 30 days as a mono-diet. Cook with lots of vegetables.
• You may have fresh fruit in between meals for snack. Also you may drink some herbal tea.
Makes 8 servings
1 Cup Mung Beans 1 Cup short grain Rice 9 Cups Water 6-7 Cups assorted Vegetables
Masala Mixture: Tbsp of Ghee or Coconut Oil 4-5 Cloves of fresh Garlic, crushed in a press 2 Onions, Chopped 1 finger fresh Ginger root, peeled and minced 1 ½ Tsp Tumeric 1 ½ Tsp Cumin powder ¾ Tsp Ground Coriander seed Seeds of 5 Green Cardamon Pods (or ½ tsp powder) 1 Tsp Black Pepper ½ Tsp Crushed Red Chilies (more if you like spicy) 1 – 1 ½ Tsp Sea Salt or himalayan pink rock salt.
This recipe goes much smoother if you prep everything before you begin.
• Bring water to a light boil in a large stew pot. • Wash Mung beans, carefully removing any tiny stones. • Soak Organic short grain rice for 6/8yrs and throw away the water and add fresh • Set mung beans and rice aside. • Chop assorted vegetables. (Prepare the Masala Mixture while waiting for water to boil)
• Heat Ghee (or Oil) or coconut oil in a large frying pan (preferrably cast iron.) • Add garlic (using press), chopped onions, and Ginger and saute under a medium flame. (When water begins to boil)
• Add mung beans and assorted vegetables to boiling water. • Reduce flame to simmering and cover.
• Back to Masala Mixture: When Onions, Garlic and Ginger are translucent, add Turmeric, Cumin, Coriander, Cardamon, Crushed Chilies and Black Pepper; mix well. • When all spices are absorbed shut off flame and let sit for 5 min, covered. • Add Masala Mixture to water with mung beans and vegetables • Simmer for 30-45 minutes until soupy • Add rice and cook an additional 15-20 min until rice is absorbed • Shut off and let set 15-20 min •