- Wild Rice2 Cups
- Mung Beans3 Cups
- Kale2 large handfuls
- curry powder2 Teaspoons
- onion1 large
- ghee is best but butter or your fave oil is fine.2 Tablespoons
- Mustard seeds1 Teaspoons
- Cardamom pods3
- Coriander seeds1 Teaspoons
- garlic2 cloves
- Curry Leaves1/2 Cups
Soak Wild Rice and Mung Beans for 2 hours in water
chop pumpkin into pieces and roast for 30 mins at 180 C with oil and seasoning
Fry onion and 1 third of the spices in half the fat until translucent on a low heat then add the chopped garlic
add the rice and mung beans to the pan and cover with about 1 litre of stock or water bring to a simmer with the lid on for about 35 minutes until the mung beans and rice are soft and have absorbed almost all of the liquid adding the chopped Kale for the last 5 minutes to cook through.
stir the mixture to aid with the creamy consistency then stir in the pumpkin pieces
In the frying pan heat the rest of the fat and add the remaining spices and curry leaves and fry until the begin to crackle and pop
Pour the hot spiced fat onto the finish dish adding more plenty of Salt and mix again.
serve in individual bowls and enjoy
Using oil instead of ghee or butter makes this dish Vegan, for second stage weaning simply exclude the salt and spices and the kale (unless your bubba has good teeth) adding them all at the end for the rest of the family.
Enjoy folks! Namaste n all that.