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Export 17 ingredients for grocery delivery
Step 1
Combine mung beans and rice in a large bowl, cover with water, let soak for one hour, then drain and rinse.
Step 2
Prepare vegetables by peeling and chopping them up, set aside.
Step 3
Heat coconut oil or ghee over medium heat, in a heavy-bottomed pot. Add cumin, fennel, fenugreek and black mustard seeds and cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the rest of the spices and stir to combine.
Step 4
Add rice and mung beans, stir well and let cook for a moment.
Step 5
Add all other ingredients, cover and bring to a boil, then reduce to a low heat. Simmer for about 35 minutes, stirring frequently.
Step 6
Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.
Step 7
Once cooked, discard the kombu, and serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, spoon of coconut yoghurt and sea salt to taste if you used water rather than stock.
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