Whole Mung Bean Soup With Rice

• 1 cup mung beans
• 1 cup basmati rice
• 1 piece gingerroot
• 2 tablespoons flaked coconut
• 1 bunch cilantro
• 1/2 cup water
• 3 tablespoons ghee (clarified butter)
• 1 cinnamon stick
• 5 whole cardamom pods
• 5 whole cloves
• 10 whole black peppercorns
• 3 whole bay leaves
• 1/4 teaspoon turmeric
• 1/4 teaspoon salt

1. Wash mung beans and rice until water is clear.
2. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
3. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
4. Add blended items to spices, then turmeric and salt, stirring until lightly browned.
5. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
6. Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).

beans, basmati rice, gingerroot, flaked coconut, cilantro, water, ghee, cinnamon, cardamom pods, cloves, black peppercorns, bay leaves, turmeric, salt

Taken from www.food.com/recipe/whole-mung-bean-soup-with-rice-64782 (may not work)