Total Time: 50 minutes
Course: Mains
Servings: 6 servings


  • 3 tbsp ghee (clarified butter) or coconut oil
  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tbsp fresh ginger, chopped or grated
  • 1 tsp turmeric
  • 1 cup white basmati rice (*soaked overnight and rinsed well)
  • 1 cup split yellow mung beans (*soaked overnight and rinsed well)
  • 6 cups water
  • 1 tsp salt
  • 2 cups seasonal veggies (optional)
  • 1/4 cup fresh cilantro, chopped

Optional spices & veggies

  • Garlic and onions
  • Curry powder, cayenne, garam masala, cinnamon, asafoetida , coriander powder, fennel seeds, fenugreek seeds


  • Melt the ghee or coconut oil over medium low heat in a large soup pot.
  • Add the spices and sauté until the seeds start to pop.
  • Add the rice and beans and stir for 1-2 minutes.
  • Stir in the water, bring to a boil, turn down the heat and simmer gently for 15 minutes.
  • Add the vegetables and salt and mix well. Add more water if necessary (depending on how many veggies you added).
  • Cover and let simmer until vegetables are cooked (15-20 minutes depending on veggies and size). The finished consistency should be rich, thick, and soupy.
  • Serve warm with chopped cilantro.


*soaking grains and beans will make them more digestible but you can still make this without soaking
Recipe by InspireHealth
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