I have taken yoga for four years now and through yoga and it's supplementary teachings, I learned about Ayurveda and the balanced eating from ancient times.
I only know whenever I eat Ayurvedic foods, some vegan restaurants offer one Ayurvedic entree, I feel all warm inside and it's almost like I'm not eating but rather the food is being ursuped by my body into my body. Sounds weird huh. But this dish with all it's ayruvedic spices, is delicious! And because I used prepared vegetables(plus one chopped fresh red bell pepper), it threw together quickly and easily.
1/2 cup split yellow mung beans
1/2 cup basmati rice
1 inch stick kombu
4 cups vegetable stock
1 red bell pepper
1 1/2 cumin seeds
1 1/2 fennel seeds
1 1/2 coriander powder
1 Tbsp ginger root freshly minced
1/2 tsp. tumeric powder
1/2 tsp. fenugreek seeds
1/4 tsp. black mustard seeds
pinch of asafoetida
2 cups of any mixed vegetables(I used an entire package of cauliflower rice, an entire package of frozen peas and I chopped one red bell pepper for freshness)
The night before, soak the mung beans in filtered water, covering them in inches of water. The next day, drain the beans and rinse in a sieve until the water runs clear. Set aside. Prepare vegetables by peeling and chopping them. Then set aside. (Unless you use frozen vegetables, so you can skip this step:)). Roast all the dry seeds and spices in a large somewhat deep dry pan until they are aromatic and mustard seeds have popped, watching carefully so they don't burn. Add the ginger root and stir to combine. Add one cup of vegetable stock, followed by mung beans, kombu, rice and vegetables, then add the rest of the vegetable stock. Cover and bring to a boil, then lower heat to simmer & simmer for at least 40 minutes. Simmer longer to get a thicker stew and add more vegetable broth to make it more soup like. If the spirit moves you, serve with chopped coriander, chopped and folded through, a drizzle of lime juice. I did neither and it was still absolutely delicious!