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)

Add spices and soy sauce to taste. Mix in and simmer an additional 5 to 10 minutes.