| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
Step One
- 1 1/2 cups Basmati Rice
- 1/2 cup Mung or Toor Dahl (or lentils or split peas)
- 5 cups Water
Step Two
- 2 T Ghee (or oil)
- pinch of Hing (aestofida) (optional)
- 1 inch Ginger (freshly grated)
- 1 1/2 t Cumin Seed
- 1 1/2 t Fennel Seed
- 1 t Coriander Seed
- 1 t Cumin Powder
- 1 t Fennel Powder
- 3/4 t Turmeric
- 2 cups Chopped Green Veggies (such as kale, squash, asparagus or chard)
- 1 t Sea Salt
- Large handful of Cilantro (fresh and chopped)
- 1 Lemon
Ingredients
Step One
Step Two
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Instructions
Step One
- Bring the rice, dahl (or lentils or split peas), and water to a boil in a pot. Skim off any foam to reduce gas (or vata aggravating effects of legumes).
- Cover, reduce the heat, and simmer about 30 minutes until dahl (or lentils or split peas) are tender, all the water is absorbed, and the mixture resembles a thick porridge.
- Stir occasionally and be alert toward the end of cooking so that the mixture doesn't stick. Add more water if necessary.
Step Two
- Heat ghee or oil in a small skillet.
- Roast first whole spices, then add powders and ginger.
- Add veggies to spices.
- Saute until the veggies are brightly colored, about 3 minutes.
- Add to porridge being mindful to get all the spices transferred (swirling pan with a small amount of water) and let cook together for a few minutes.
- Add salt, squeeze of lemon, fresh cilantro, and ghee on each serving. Enjoy!
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