Mung Khichadi

A very lovely lady brought this dish and share it over lunch break, I fell in love instantly, and asked for the recipe.
It's the kind of food that give your tummy a warm comforting hug, lightly spiced with turmeric, a super spice that is also act as an anti-inflammatory agent. Just make sure you're not spilling the powder on to your white t-shirt.
The only changes I made is I cracked two eggs, and cover the pan to cook the eggs.


1 cup mung beans soaked over night in 4 cups warm water drained and rinsed
2 tbsp olive/canola/sunflower oil
1teasp black mustard seeds
1/2 teasp turmeric powder
1/4 tsp ground cumin
1 teasp salt (adjust to your own taste)
1 teasp brown sugar
juice of 1 lemon
coconut to garnish
fresh coriander leaves to garnish (i used parsley, it's all I have)
1 cup hot water

Preparation:
mix the soaked rinsed grain with the turmeric, salt and sugar before beginning to heat the oil.
Heat the oil in a thick based frying pan
Test if the oil is hot enough by adding one mustard seed to it, if it bursts add the rest of the mustard seeds to the oil and allow them to pop slightly.
Add the grain mix to the oil, stir mixing well.
Add some hot water to cover the grain and allow to simmer covered stirring occasionally till water is reduced to bare minimum about 10 minutes.
Serve warm with lemon juice, coconut and coriander leaves.
Can be consumed as is, or accompanied with low fat Greek yogurt or served on a bed of basmati rice or whole grain bread.