Warming, delicious and easy. I use 1 cup cooked rice instead of 1/2 cup dry, it's easier to log that way.

Ingredients

104	g , dried split mung beans
1/2	cup brown rice, dry
1/2	sweet onion, minced
2	tbsp ginger, minced
1	tbsp canola oil
1/2	tsp cumin seeds
1/2	tsp black mustard seeds
3/4	tsp turmeric
1/2	tsp curry powder, mild
3/4	tsp salt
3	carrots, chopped
1 1/2	cups broccoli, chopped
3	cups water

Directions

1. In medium saucepan, heat oil. When hot, add cumin seeds and mustard seeds and stir.
   
   
2. When seeds pop, add onion and stir.
   
   
3. When onion is translucent (about 2 minutes), add ginger, turmeric, curry powder and salt. Stir to mix and cook about 2 minutes.
   
   
4. Add split mung beans. Toast about 2 minutes. Add water, about 1 1/2 cups. Bring to a boil, turn heat to low, cover and cook about 10 minutes. *Note if using dry rice, add here, add 1 additional cup of water, and cook 25 minutes.*
   
   
5. Add cooked rice and 1 cup water. Continue to cook another 5-10 minutes.
   
   
6. Add vegetables, cover and steam. Add additional water if necessary. Stir to incorporate and serve.
   
   

Categories

Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber Very high in manganese High in magnesium Very high in vitamin A Very high in vitamin C