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January 23, 2010


Taken from ‘Recipes for Self Healing’ by Daverick Leggett who describes it as ’one of those perfectly balanced meals that will feel right for almost everyone.’

10 minutes preparation, cooking time 45 minutes

Serves 4


  • 2 cups mung beans, pre-soaked
  • 2 cups rice
  • 1 onion
  • small piece fresh ginger
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 4 tablespoons olive oil (use less if desired)



 Soak mung beans overnight. Rinse and cook together with rice in 8 cups of water until both soft. While they are cooking, chop the onion and cook in olive oil until soft. Add spices and stir for a few minutes. Just before rice and beans are cooked, turn onions with spices into pot and stir well. Cook until water is fully absorbed. Season with salt and pepper.

 Serve this with seasonal green vegetables like kale, savoy cabbage or watercress.

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