A classic Ayurvedic (and naturally vegan) dish that does everything you need it to, at minimal time, money and energy.
Easy on the digestive system, nutritious and perfect for when your immunity is low, it is a great go-to for those cooler autumnal and winter eves.
You can omit the rice if you wish, but we personally find it helps to really give it some substance for a proper meal, and also add a delicious creamy, nutty flavour.
You can also choose to blend the soup after cooking to make it smooth and a vibrant green, but it tastes just as good this (slightly lazy) way!
Cooking Time: 45 minutes
Ingredients 1/2 cup green mung beans, soaked overnight
1/2 cup brown rice
1/2 tsp ground turmeric
1 tsp ground cumin
1 tsp ginger, grated
black pepper, cracked, to serve (optional)
chilli, finely sliced, to serve (optional)
Place the beans, rice and 4 cups water in a small saucepan and bring to the boil. Reduce to a simmer and add the turmeric, cumin and ginger and continue to cook gently for 30-40 minutes.
Divide between two bowls and serve warm with cracked black pepper and chilli if desired.