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This soothing combination of rice, lentils, and vegetables seasoned with spices is a one-pot wholesome meal you can enjoy any time of the day.

With rice being rich in simple and complex carbs, when cooked in MEC, complex carbs are preserved – this is great for maintaining healthy sugar levels. Lentils are an excellent source of B vitamins, iron, magnesium, potassium, and zinc. They are also a great source of plant-based protein and fiber. The consortium of vegetables used is rich in many nutrients, including potassium, dietary fiber, folate (folic acid), vitamin A, and vitamin C.

Serves: 4-6 People | Prep Time: 10 minutes | Cook Time: 20-30 minutes

Ingredients:

• 1 cup split yellow mung beans
• 2 cups basmati or long grain parboiled rice
• 2 Tbsp. pure oil (sesame seed oil, coconut oil, olive oil etc.)

Spices:

• 4 1/2 tsp. cumin seeds
• 4 1/2 tsp. fennel seeds
• 4 1/2 tsp. coriander powder
• 3 Tbsp. ginger roots freshly minced
• Pinch of asafetida

Vegetables:

• 1 medium sized onion
• 2 green chilies, slit
• 4  cups any mixed vegetables (carrots, string beans, green peas, potatoes)

Cooking Instructions:

1. Start stove on low. Add oil, cumin seeds, chopped onions, crushed ginger, fennel seeds, asafetida, green chilies, and coriander powder. Stir to combine, cover, and cook for 5 minutes.
2. Next, increase heat to medium and add chopped vegetables. Stir and add ¼ cup of water. Cover and cook for another 5-10 minutes.
3. Add washed rice and mung beans. Add salt to taste, stir all ingredients together for a moment, then add 5 cups of water. Stir again. Cover, lower heat to medium low, and cook until done.

You can serve your delicious & nutritious wholesome meal with fresh coriander leaves – chopped and folded through, pickle, yogurt, and veggie salad.