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.