1 cup buckwheat groats
1 cup mung beans
4 cups water
1 tablespoon ghee
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chilli powder
Half a red chilli, finely chopped
A small pinch of salt
1 cup finely chopped broccoli, cauliflower, cabbage or kale (or combination of all three)
1 cup chopped mushroom
2 tablespoon almonds, crushed to small pieces.
Soak the mung beans for a minimum of 5 hours prior to cooking
In a medium pot combine the water with the mung beans and bring to the boil. Reduce the heat to a simmer and continue to cook for 10 minutes, then add the buckwheat into the same pan and simmer for a further 20 minutes.
In a pan heat the oil and fry the onions with the chilli, cumin, chilli powder, turmeric for 3-4 minutes. Add the vegetable and fry until slightly tender.
Stir the buckwheat and bean mixture with the vegetables, add the almonds and enjoy.