- 1 Cup split mung dal
- 1/2 Cup basmati rice
- 6 Tablespoons water
- 1/4 Teaspoon salt
- 2 Tablespoons ghee
- 1 Tablespoon fresh ginger
- 1/2 Teaspoon mustard seeds
- 1/2 Teaspoon turmeric
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon ground coriander
- Seasonal steamed or sautéed vegetables if desired
- 1 Teaspoon chopped cilantro leaves
- Fresh lemon wedges
Rinse dal and rice. In a heavy bottom soup pot, add rice, dal, and water; bring to a boil. Reduce heat to low and continue cooking for about 40 minutes or until beans and rice is soft. If using a pressure cooker, cook for 8 to 10 minutes (or according to manufacturer’s pressure cooker guide).
In a separate pan, heat the ghee over medium low heat. Add the ginger and mustard seeds. Sauté ginger and mustard seeds until mustard seeds start to pop.
Add turmeric, cumin, and coriander. Sauté briefly, about 30 seconds or until aroma is let off.
Add spice mixture to rice and dal. Stir well. Add salt to taste.
Serve and sprinkle each bowl with fresh cilantro leaves, a squeeze of fresh lemon, and seasonal steamed or sautéed vegetables.