A week of dinners
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Bhajan's Banquet
1 c. mung beans 1 c. brown rice 10 c. water Wash rice and mung beans; rinse well with cold water. Cook in boiling water for 45 minutes or until beans split open. 1 onion, chopped 1 carrot, sliced thin 1 bell pepper, chopped 2 ribs celery, sliced 1/2 c. peanut or safflower oil Add vegetables and oil, turn down heat and simmer for 30 minutes, stirring often (beans burn easily). 1 tsp. pepper 2 tbsp. turmeric 1/2 tsp. cayenne pepper 1 tbsp. ground cumin 2 tbsp. ground coriander 1 tbsp. celery seed 4 cloves crushed garlic (optional)