I've recently started making Mung Beans and Rice again. I used to make them often years ago but stopped when we moved to CT. They were my favorite dish at Hugo's Restaurant in Sherman Oaks, CA. After a quick look on at their online menu I don't think they offer them anymore. I remember that they would serve them either in a bowl or as a quesadilla. I always had mine made with Daiya a vegan cheese, but I'm pretty sure they offered dairy too. One day for whatever reason they decided to share the recipe with their clients through an email. It was the only recipe I ever received from them. This recipe was one that they had adapted from Yogi Bhajan.
Other than having the recipe and being really happy to have it, I never gave the original creator of the recipe, Yogi Bhajan a second thought until recently. I had been listening to Guru Singh's incredible lectures on his podcast and he kept referring to the teachings from this teacher, Yogi Bhajan, pronounced (budgen). After hearing his name multiple times I wondered if he was the same yogi from the mung beans and rice recipe. Lo and behold, he is!
I decided to see if I could modify the recipe for my slow cooker and make it heart healthy. It worked and it's really good and easy! The tacos are also a happy accident because I was planning on making quesadillas but didn't realize we were out of whole grain tortillas. I improvised with corn and we all liked this recipe even better.
The original recipe calls for 1/2 cup oil (or ghee) to saute the onions and suggests adding the basil, bay leaves, cardamon and salt at the end after it's been well cooked. I also steam the broccoli separately and add it at the end. Like Guru Singh, I am also vegan so I'm not recommending the use of ghee. After doing a little research on Yoji Bhajan it looks like he was vegetarian. Sadly he passed away from heart failure at 75. I can't help but wonder if he had followed a whole foods plant-based diet if he would around today.
Recipe- Makes at least 8 servings
1 cup sprouted mung beans
1 cup basmati rice (I use brown)
5 cups water (if cooking on the stove top add 7 and watch the pot)
4 carrots chopped
3 stalks of celery chopped
2-3 cups of broccoli florets divided into small pieces (SET ASIDE)
2 onions (sometimes I only use 1)
1/3 cup minced ginger root (peeled)
8-10 cloves garlic
1 heaping tsp turmeric
1/2 tsp black pepper
1 heaping tsp garam masala
1 tsp crushed red chilis ( I like it spicy but my youngest daughter prefers 1/2 tsp)
1 tsp sweet basil
2 bay leaves
1 tsp cardamon
Sea salt, soy sauce or Braggs liquid aminos to taste
Organic Corn Tortillas
1/2 red bell pepper chopped
Daiya mozzarella or Trader Joes Vegan Mozzarella
2 1/2 avocados mashed
1/2 lemon squeezed
1 tsp garlic powder
salt optional and to taste
Rinse beans and rice well. Add all of the ingredients except the broccoli into a slow cooker. Make sure the pressure cooker is set airtight and cook for 23 minutes. Allow the pressure to come down naturally about 15 minutes before opening or just keep it on at let it stay warm. Steam the broccoli 3 to 4 minutes, just until soft right before you plan on using them.
Heat a cast iron pan with a little avocado oil on medium heat. Place a corn tortilla on the pan and sprinkle about 1/8 cup Daiya on the tortilla. Wait about 30 seconds to 1 minute for the tortilla to soften. Spread about 1/4 cup of the mung bean mixture on one side of the tortilla. Fold the other half over. When the tortilla looks slightly browned it's done. Depending on the size of your cast iron skillet you can make 2 or 3 of them at a time. You can alternatively cook them on the a regular skillet if you prefer.
Serve with guacamole and sprinkle the chopped red bell pepper on top.
If you don't already own a pressure cooker. I really love this one because it's stainless steel instead of nonstick. I have never had a problem with food sticking on mine. It truly makes the best brown sticky rice ever!