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.