¼ cup mung beans
¼ cup sorghum
¼ cup red bell peppers, diced
¼ cup green bell peppers, diced
1 cup yellow squash, dice
1 cup zucchini, diced
½ cup celery, diced
½ cup carrots, diced
1 teaspoon fresh garlic, chopped
½ cup onion, diced
1 teaspoon turmeric powder
½ teaspoon black pepper
1 teaspoon cumin
2 bay leaves
1 teaspoon curry powder
8 cups water
1 teaspoons kosher salt
2 teaspoons fresh ginger, chopped
1 tablespoons olive oil 

1. In a pot, add mung beans and water. Cover pot and let cook for 20-25 minutes.
2. In a different pot, add sorghum and water. Cover pot and let cook for 30-40 minutes or until soft.
3. In a pot, heat olive oil, onions, garlic, ginger, cumin, turmeric powder, curry powder, black pepper, salt and bay leaves. Sauté for 5-7 minutes then add diced yellow squash, zucchini, celery and water and bring to a full boil. Add cooked mung beans and sorghum, cover pot and let cook for 15-20 minutes on low to medium heat.