• 1 cup mung beans
• 1 cup rice
• 2 ½ q water
• 1 onion chopped
• 1 carrot sliced
• 1 zucchini sliced
• 3 ribs of celery thinly sliced
• ½ cup ghee
• soy sauce to taste
• 2 T tumeric
• 1 t black pepper
• ½ t cayenne
• 1 T cumin
• 1 T coriander
• 4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

Bring water to a boil Sautee flour in oil until it turns golden brown. Add cumin and chili powder and continue to sautee on low heat for 10 minutes. Carefully add boiling water to mixture. Continue cooking until desired consistency is reached.