1 cup yellow split mung beans
1/2 cup basmati rice
100ml coconut water
2 tbsp ghee (or flax-seed oil, or coconut oil)
1 inch fresh grated ginger root
2 cloves garlic (optional)
1 tsp ground turmeric
½ tsp ground cumin
½ tsp coriander (optional)
½ tsp fennel seeds (optional)
4 x cloves (optional)
For the green vegetables:
2 x tbsp ghee
2 x cloves of garlic
2 x cups of spinach leaves
A pinch of salt
Fresh coriander, lemon juice
One portion of green vegetables sauteed with 2 x crushed or sliced garlic cloves
Soak mung dal overnight and wash thoroughly. Wash the rice thoroughly. Cook the mung dal and rice until soft (mung dal approximately 30 mins, add rice for remaining 8-12 mins (or cook separately).
Prepare all the spices by adding them together in one small bowl to create your spice mix.
In a separate saucepan, sauté the fresh ginger and the spice mix into the ghee to release the flavours. Stir the sautéed spices into the cooked dal and rice mixture. Add coconut water and enough filtered water to make a soft, soup-like mixture, heat through thoroughly.
Saute the garlic and green vegetables for a few minutes in 2 tbsp ghee, add a pinch of salt to serve.
Add fresh coriander, lemon juice, salt, pepper and green vegetables to serve.