Name: Easy Mung Sprouts Khichdi with Butternut Squash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup dry mung beans (Soak the mung beans overnight, place them in a colander, cover and let them stand for two or three days until sprouts appear. Be sure to rinse the sprouts twice a day every day.); 1 cup basmati or other long-grain rice (Soak the rice for at least 20 minutes and drain before using.); 2 tsp coconut oil; 1 tsp cumin seeds; 1 small green chili pepper, like jalapeno or serrano, minced; 1 tbsp ginger-garlic paste; 1 1-inch stick cinnamon; 3 green cardamom pods; 3 cloves; 2 dry bay leaves; 1/2 tsp turmeric; Salt to taste; 1 cup butternut squash cubes (1/2-inch pieces)