Course Entrees, Soups
Difficulty Easy
Pulse Type Beans, Dry Peas
Specialty Diet Gluten Free, Vegan, Vegetarian

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Prep Time 10 minutes
Cook Time 1 hour


  • 3 tbsp ghee, or coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin, ground
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1 1" piece ginger, fresh; peeled and grated
  • 1/2 cup mung beans, green; whole
  • 1/2 cup split peas, yellow
  • 1 cup rice, basmati
  • 6 cups water
  • 1/4 tsp salt, sea
  • 1 cup cilantro, chopped (garnish)
  • 1/2 cup coconut yogurt, (garnish)


  • Rinse mung beans, split peas, and rice in a mesh colander until water runs clear. Set aside.
  • In a large stockpot over medium heat add ghee or coconut oil. Add in spices (mustard seeds, cumin, turmeric, coriander, grated fresh ginger) and saut√© for 2-3 minutes, or until fragrant.
  • Stir in mung beans, split peas, and rice. Add water and bring mixture to a boil.
  • Cover pot with a lid, reduce to a simmer, and cook for 40-50 minutes, or until water has absorbed and mixture is thick and creamy.
  • Serve in a bowl with a scoop of optional coconut yogurt and a handful of chopped cilantro. Enjoy!