This meal has been in heavy rotation with my family for years. Teens who like Indian food love this dish. I originally was hooked on this meal at one of my go-to restaurants, Hugos when I was living in Los Angeles. They shared the recipe that they had adapted from Yogi Bhajan who I knew nothing about at the time.
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!
This version is a taco, but I often make it as a plant-based quesadilla with either Food for life Brown Rice Tortillas (sold in the frozen section at Caraluzzis, Nature’s Temptations or Whole Foods) or Stacey’s Organic Wheat Flour Tortillas (Nature’s Temptations).
My version is a heart healthier one that substitutes water for oil or ghee. The healthiest version would not include plant-based cheese but I enjoy it from time to time. The original recipe called for 1/2 cup oil (or ghee) to sauté the onions and suggested adding the basil, bay leaves, cardamon and salt at the end after cooking it for about an hour on the stove top. 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 dried sprouted or regular mung beans
1 cup California brown basmati or sprouted brown rice
5 cups water (if cooking on the stove top add 7 addition more when necessary)
4 carrots chopped
3 stalks of celery chopped
2 onions (sometimes I only use 1)
1/3 cup minced ginger root (peeled)
8-10 cloves garlic
Spices:
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)
Herbs:
1 tsp sweet basil
2 bay leaves
1 tsp cardamon
Sea salt, soy sauce or Braggs liquid aminos to taste
Serve with:
Organic Corn Tortillas
1/2 red bell pepper chopped
steamed broccoli
Violife or Miyokos Shredded Cheese
Cholula
Guacamole
2 1/2 avocados mashed
1/2 lemon squeezed
1 tsp garlic powder
salt optional and to taste
Chop all of the ingredients in a food processor to save time. Add all of the ingredients except the broccoli into a pressure cooker. Make sure the pressure cooker is set airtight and cook for 20 minutes. Allow the pressure to come down naturally before opening it or just keep it on at let it stay warm. Alternatively this can be made in a slow cooker on high for 3.5 hours or low for about 7. Steam the broccoli 3 to 4 minutes, just until soft right before you plan on assembling the meal.
Heat a cast iron pan with a little avocado oil on medium heat. Place a tortilla on the pan and sprinkle about 1/8 cup Violife or Miyokos shredded cheese 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 can’t stress enough how much time and effort will save you.