Categories: Vegetarian/Indian

Ingredients

• 1 cup Organic Basmati Rice
• 2 cups mung dal
• 6 cups filtered tap water
• 2 tbsp. organic ghee
• 3 tsp. mustard seeds
• 2 tsp. cumin seeds
• 2 tsp. tumeric powder
• 2 tsp. fennel powder
• Optional sea salt to taste
• Optional seasonal, organic veggies such as butternut squash, sweet potato, cauliflower, etc.

Directions

1. Heat large soup pot and melt in ghee.

2. Saute the seeds (or powder) in the ghee until they pop. Then add the other spices. Saute for 1 or 2 minutes. Add water, bring to boil, then simmer for 30 minutes or until the beans are about 2/3 cooked.

3. Now prepare any veggies to suit your tastes. Cut them into small pieces.

4. Add rice and veggies to the pot. Stir to mix, adding extra water if required. Bring back to boil, then simmer for 20 minutes, or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to be slowly absorbed.

5. Serve into a bowl and salt to taste. For a more filling meal, accompany with a ripe slice of avocado.

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