Skip Navigation Links
 



                     

 



   
    Learn More     Subscribe    
Join Now!      Login
 
 
 
FREE HEALTH
NEWSLETTER
 
 
Walking Quiz
Which of the following in NOT a direct benefit of a regular walking regimen?
 
 
 
 
M
ungbeans & Rice with Veggies
 


Mungbeans & Rice with Veggies

© Siri-Ved Kaur Khalsa

Yield: approximately 1 gallon (8-12 servings)

This sort of curried stew is a great staple for the vegetarian/yogic diet. Mungbeans and Rice together make a balanced protein which, when cooked in this way, is very easy on the digestive system. This dish is so nurturing and satisfying. It is one of the best foods for breaking a fast or special cleansing diet and any circumstance where the body needs replenishing (such as in illness recovery and the first few days after child birth). It is one food I never tire of! Serve it as is, or dressed up a little bit with a spoonful of fresh salsa on top! Sometimes I add water and take it more like a soup (adjust flavor with a touch of tamari or Bragg Liquid Aminos). Or, make it on the thick side and roll up in a flour tortilla (like a burrito) with chopped onion and lettuce. My favorite way is to have a simple bowlful with a little chopped cilantro and crushed red chilies on top.

The seasoning in this recipe is mild. To spice it up a bit, add 1/2 to 1 tsp. of crushed red chiles and used rounded measurements for the other spices (instead of leveled measuring spoons). You may also increase the ginger and garlic per your taste. From start to finish, you can have this ready to serve within 60-75 minutes (depending on how fast you chop!). Make a potful, and enjoy it for several days for lunch and/or dinner.

It will keep refrigerated up to five days (but is always best fresh), and does not freeze well.

4 quarts water
1 cup mung beans, sorted and rinsed well
2 medium onions, chopped
2" piece gingerroot, peeled and finely chopped
2 tsp. turmeric
1/2 tsp. ground black pepper
1/2 tsp. ground cardamom
3/4 tsp. cumin seeds
2 tsp. curry powder or garam masala (optional)
2 Tbsp. minced garlic
6 cups chopped assorted vegetables (celery, chard, broccoli, carrots, cauliflower, mustard greens.. whatever you like)
1 1/4 cup basmati rice, sorted and rinsed well
2 Tbsp. butter or ghee (optional)
salt, tamari soy sauce or Bragg Liquid Aminos to taste

Bring water to boil in a 6-quart soup pot. Add mung beans and cook at a light boil, uncovered. Add onions and ginger as they are prepped. Add spices. When beans begin to split open add garlic, vegetables and rice. Cook 15-20 minutes over medium-high flame, stirring occasionally, and more as it thickens. Add butter or ghee and season with salt, tamari or Braggs. Remove from heat and let it sit another 15 minutes (it will thicken up a little more).

 
Share   Facebook   Buzz   Delicious   Digg   Twitter  
 
 
 
 
 
 
From Our Sponsor
 
 
local guide healthy.net

  Local
   City
 Guides
 Resources for Your City
 
 
 
 
Featured Events
Wellness Inventory Certification Training - Level I
     September 17-December 17, 2013
     Los Angeles, CA USA
 
Additional Calendar Links
 
Wellness, Self Responsibility, Love, dimension!

Search   
Home       Wellness       Health A-Z       Alternative Therapies       Find a Practitioner       Healthy Products       Bookstore       Wellness Inventory
Healthy Kitchen       Healthy Woman       Healthy Man       Healthy Child       Healthy Aging       Wellness Center       Nutrition Center       Fitness Center
Free Newsletter      What Doctor's Don't Tell You      Stevia.com      Discount Lab Tests      First Aid      Global Health Calendar      Privacy Policy     Contact Us

Disclaimer: The information provided on HealthWorld Online is for educational purposes only and IS NOT intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek professional medical advice from your physician or other qualified healthcare provider with any questions you may have regarding a medical condition.