1 cup dry whole mung beans
1 cup basmati rice
9 cups water or broth
1 bag frozen cauliflower
1 bag frozen peas
2 TBSP oil (olive, vegetable, or coconut)
6 cloves garlic
2 TBSP Spice by Rachel Sweet MASALA MIX
Optional: 1 cup plain yogurt
In a large saucepan, add the water, mung beans, and rice and heat to boiling. Cover and turn the heat down to its lowest setting. Allow to cook, covered, for 15 minutes, then add both bags of frozen vegetables and stir. Cover the pot again (it will take some time to get back to simmering because of the frozen veggies!). Allow to cook for a half hour or until the mung beans and rice are soft (try a few with a spoon to be sure).
While the rice and beans are cooking, wash and peel the onions and garlic cloves. Mince the garlic and dice the onions. Heat the oil in a frying pan on medium. Add the onions and garlic and cook for 5 minutes. Add the 2 tablespoons of MASALA MIX and stir well. Cook another minute, then shut off the heat and set aside.
When the rice and beans are done, shut off the heat. Stir the onions and garlic into the pot with the rest of the ingredients and spoon into bowls. Top with yogurt, if desired, or serve as is.