This recipe has evolved from one that Craig was given by his Doctor. The source of the original recipe is lost to us, but it has evolved sufficiently that I’m not sure the original developers of this recipe would recognize it in its current form.

The reason the Doc suggested that Craig try this out was that Craig had been plagued with unexplained (allergy) rashes. The recipe was meant to remove a lot of extraneous ingredients, and thereby hopefully clear up the problem. Fast forward to six months or so later, and many, many helpings of this healthful dinner, and, sadly the rashes were as unpredictable as ever, and no better.

But, there is a silver lining here … Craig found that a happy side effect of following this strict diet for such a prolonged period of time was; he had lost weight! Now, this recipe has become his fallback whenever he’d like to drop a pound or two. He simply replaces one meal a day with the Mung Bean dish.

And so we decided to share this recipe with y’all in the hopes that you might reap the benefits of eating this, as well.

Note: I shot the “finished product” picture in front of a beautiful background (Bowness Park) to hide the fact that this isn’t the most beautiful meal to look at; but I hope you’ll enjoy it anyway 🙂


  • 1 cup mung beans
  • 4 cups water
  • 1 cup brown basmati rice
  • 2 Tbsp Ghee Clarified Butter
  • 1 cup chopped onion
  • 4 cups Assorted Vegetables, chopped (choose whichever vegetables you like, and play around until you find the ones that you like best), eg. Carrots, potatoes, mushrooms and asparagus.
  • 1 tsp tumeric
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • Salt to Taste


Put 4 cups of water, along with mung beans into Instant Pot. Cook on high pressure for 15 minutes. Manually release pressure.

Add rice to mung bean mixture in Instant Pot (no need for extra water). Cook for another 15 minutes on high pressure.

While the rice is cooking, Heat a pan to medium heat on stove top. Add Ghee, once it’s nicely melted, add onion and saute until it is translucent. Add spices and combine.

Once basmati is done, release the pressure on the Instant Pot. Add the remaining ingredients to mixture in Instant Pot … add vegetables, then onion. Cook one last time at high pressure for 15 minutes.

That’s it … you’re done! Congratulations and Enjoy!