Whole Mung Bean Soup With Rice

1. 1

   Wash mung beans and rice until water is clear.

2. 2

   Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.

3. 3

   Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.

4. 4

   Add blended items to spices, then turmeric and salt, stirring until lightly browned.

5. 5

   Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).

6. 6

   Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

* Per serving · 4 servings · Values may vary.

No additional tips available.