This recipe is Kapha-reducing—perfect for spring time when we need to let go of winter's heaviness.
- 1 c. mung dal (or mung beans)
- 1/2 c. rice white basmati
- 1 Tbsp. fresh ginger root grated
- 1 Tbsp. ghee
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. fenugreek seeds
- 1 tsp. coriander powder
- 1 tsp. fennel seed powder
- 1 tsp. turmeric powder
- 1 pinch hing aka asafoetida
- 3 bay leaves
- 6-8 c. water
- rock salt to taste
- 1 c. cilantro chopped; for garnish
- 1 lime sliced, for garnish
- shredded coconut for garnish
- Wash the mung dal (or bean) and rice together until the water runs clear.
- Heat a large pot on medium heat, and melt the ghee in it.
- Add all of the spices (except the bay leaves) and roast for a few minutes. Add the dal and rice and stir. Add the water and bay leaves and bring to a boil. Boil for 15 minutes on medium heat.
- Turn the heat to low, cover the pot, and continue to cook until the dal and rice become soft (30–40 minutes). Add salt to taste.
- Serve and garnish with cilantro, lime, and/or shredded coconut.
- *For weak digestion, gas, or bloating: be sure to soak your dal/beans overnight. You may also turn the stove burner heat to low to prolong cooking time.