For Spring and other times when the body has too much inflammation
3 cups of water
Piece dried seaweed (optional but it softens the mung beans
1 cup basmati rice
2 tablespoons coconut chips
1/2 cup boiling water
Small bunch coriander
1 1/2 inch piece of ginger
3 tbsp ghee
1/2 tsp turmeric
1/4 – 1/2 tsp Himalayan rock salt
2 1/2 further cups of water
Then put into a pan with the seaweed if using and 3 cups of water, bring to the boil and simmer for 25 minutes. Drain of any excess water.
Pour the boiling water over the coconut chips
Wash the rice in a few changes of water, then leave to soak while you prepare the spices.
Roughly chop the coriander, peel the ginger and chop finely then put both into a blender with the coconut chips and water. Blend to a paste.
Heat the ghee, fry the paste, drain the rice and fry that too. Add the turmeric and salt, then the cooked mung beans and stir well.
Put into a rice cooker or a pan with the additional water. Bring to the boil and then cover and simmer for 25 – 30 minutes.
Garnish with fresh coriander
Use can also squeeze a little lime juice over the top