This recipe is taken from Detox delights.
Rinse and soak the millet overnight. Next day, strain away all the water and set aside. Rinse the Mung bean as well.
Boil the millet and the mung beans in 7 cups of water, turmeric powder and salt. Once the water comes to boil, turn the heat to medium and cook it covered for about 20 min. Optionally, you can use a pressure cooker for boiling the mixture.
Place a medium skillet on heat and add coconut oil. Add mustard seeds and curry leaves. Saute for 10 sec and then add the chopped butternut squash. Saute for 3 min and then cook for 5 more min on low heat with the lid on.
Open the lid and fold in salt, paprika powder and white pepper powder. Add the fresh beans and close the lid again. Let the mixture cook for another 5 min on low heat.
Add the seasoned vegetables to the cooked millet and mung bean mix. Garnish with chopped spinach and shredded coconut. Add the freshly squeezed lime.
Purity begins here
