Delicious. Simple. Perfect also as a detox.
- 1 cup basmati rice
- 1/2 cup yellow split mung dal
- 3 tablespoons ghee
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 pinches hing
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 4 cups water
Wash the rice and mung dal well. If you have time, let the mung dal soak for a few hours before cooking, as it helps with digestion. If you have a difficult time digestion beans you may want to pre-cook the beans for 20-30 minutes in 4 cups of water.
In a pot, over medium heat, heat the ghee and add mustard seeds, cumin and hing. Stir a minute until the seeds pop. Add the rice, mung dal, turmeric and salt and stir until well-blended with the spices. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes. Add fresh coriander and serve hot.