1 C white basmati rice
2 1/2 C filtered water
1/3 C split mung dahl, rinsed thoroughly
1 zucchini, chopped
1 small sweet potato (peeled & chopped)
2 T olive oil (or ghee)
3 T shelled pumpkin seeds
2 T chopped scallions
2 t curry powder
2 T Bragg’s amino acids
1/2 C organic coconut milk
2 T lemon juice
1 t maple syrup
Freshly ground black pepper
Fresh cilantro, for garnish
1. Put the rinsed rice and mung dahl in a sauce pan and add 2 1/2 C
filtered water. Bring to a boil over high heat. Reduce the heat to
low and simmer for 10 minutes.
2. Add to the pan even layers of zucchini and sweet potato on top of
the rice mixture. Cover the pan again and cook until the rice
mixture has absorbed all the water, about 20 minutes.
3. Meanwhile, in a saute pan, heat the oil over medium heat. Add the
pumpkin seeds and scallions and cook, stirring, until the seeds turn
light brown, about 4 minutes. Stir in the curry powder and then
the Bragg’s until thoroughly combined. Stir in the coconut milk,
lemon juice, and maple syrup and cook for 2 minutes more.
4. When the rice mixture is done, pour the scallion mixture and stir
to blend well. Season to taste with salt and pepper. Garnish with
cilantro and serve immediately.