Rice and Bean Soup

Ingredients

• 150 g Basmati rice
• 100 g mung beans
• 20 g fresh ginger (1 piece)
• 1 tbsp ghee
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 pinch Asant
• 0.25 tsp turmeric
• Salt
• Lemon juice
• fresh coriander leaves

Instructions

1. 1.

   Wash the rice and mung beans and soak for 1-2 hours, then rinse thoroughly and drain. Peel and finely dice the ginger. Heat the ghee in a pot and sauté the ginger and spices while stirring.

2. 2.

   Pour about 800 ml water into the pot, bring to a boil, then add the rice and beans. Cover and cook on low heat for 35-40 minutes. Season with salt and lemon juice. Serve in warmed bowls garnished with coriander.