Yogi ji used to tell us not give heavy duty spices to our children and that it was unhealthy for the development of their organs. He mentioned that spices put an unnecessary pressure on their organs. So here is a milder children's version of Mung Beans & Rice without lots of spices, ginger or garlic. The onion is optional. Some kids just do not like it (maybe that's an indication they should not be eating it).
2 1/2 cups of water
1/3 cup Mung Beans
1/2 onion, chopped (optional)
1 Bay Leaf
1 t dried basil
1/2 t cardamon powder (optional - this is a very mild spice and helps with digestion)
1 pinch of turmeric
1/3 cup Basmati Rice
'
2 sticks of celery sliced
1 carrots sliced
1 small zucchini sliced
1 T ghee
tamari or Braggs or salt to taste
Pick through mung beans and remove any pebbles. Wash mung beans in strainer. Add water, washed mung beans, optional onion, bay leaf, basil, cardamon powder and pinch of turmeric in a 2 quart pot. Boil for 20-30 minutes until mung beans are tender. Wash Basmati Rice thoroughly in strainer. Add cleaned rice and vegetables to cooking mung beans (add more water if necessary to at least cover ingredients.) Bring back to boil, turn down and cover for 20 more minutes. Add ghee, and tamari or Braggs or salt to taste.
These mung beans and rice can be served by themselves with plain yogurt and another squirt of Braggs or you can broil cheese on top and add yogurt on the side. Kids usually love this dish and it is highly nutritious.
Recipe by Atma K. Khalsa 12/18/10