· 3-4 cups vegetable stock
· 1 teaspoon freshly grated ginger
· ¼ teaspoon asafoetida powder (also known as  hing ) · ¼ teaspoon turmeric
· 2 cups chopped seasonal vegetables, such as zucchini, carrots, leeks · 4-5 stems cilantro, washed and chopped · ½ cup spinach leaves, washed and finely chopped · 1-2 teaspoons dry shredded coconut
· 1 teaspoon lemon juice
1. Rinse the mung beans and rice and set aside. 2. In a pot, heat the ghee on medium heat and add mustard seeds, fenugreek seeds, cumin seeds, hing, turmeric, red chili and ginger in this order and sauté for one to two minutes. 3. Add the mung beans, basmati rice and vegetables; then add water and salt. 4. Bring to a boil, and then turn the heat to low. 5. Cook for about 30 to 40 minutes, or until mung beans are soft and completely cooked.