This dish is an ayurvedic dietary staple. I have it weekly actually. It’s my healthy simple go to – it’s warm, nourishing, and easy to digest.
Ingredients for the basic version (4 large or 6 medium servings):
· 1/2 cup moong (mung) daal
· 1 cup white basmatic rice
· 6 cups water
· 2 tbsp of ghee (clarified butter) or olive or coconut oil if you don’t do dairy
· 2 tsp turmeric
· 1 tsp cumin seeds
· 1 tsp coriander (I use ground cause the seeds stick in my teeth)
· 1 tsp ginger (can use fresh ground in the spring and winter, and powdered in the summer)
· 1/2 – 1 tsp black pepper or Trikatu if you have it
· 1/2 tsp sea salt
1. Rinse the rice and beans thoroughly.
2. Put the ghee/oil in a medium to large sauce pan. Use medium heat to melt the oil. Then cook the herbs/spices in the oil until you can smell them. (YUM!!!)
3. Add the rice and beans and all the water. Bring it to a boil, then turn to low heat and allow it to cook. 25 mins if you want more a soup, 35 mins if you want more a rice dish consistency.
4. You can add fresh coriander, more ghee/oil, and serve warm. Bless the food, and enjoy!
– The recipe doubles easily as is.
– Trikatu is an Ayurvedic digestive formulation that has 1/3 black pepper, 1/3 ground ginger and 1/3 pippali (long pepper).
– Fall/Winter: add more ginger, cumin, a clove of garlic and pepper… and ghee/olive oil!
– Spring: add 1 tsp of black mustard seeds, trikatu, garlic and ginger… less oil.
– Summer: use powdered ginger instead of fresh, and increase the coriander as it’s cooling.