1 cup

Basmati Rice

1  1/2  cups

Mung Dal (split yellow)

7 cups (approx.)

Water

A bit of

Salt

2 Tbs.

Ghee

3 tsp.

Mustard Seeds

2 tsp.

Cumin Seeds or Powder

2 tsp.

Turmeric Powder

2 tsp.

Coriander Powder

2 tsp.

Fennel Powder

1 pinch

Asafoetida (Hing)

Preparation

Wash rice and mung beans carefully in at least 2 changes of water.

Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil,then simmer for 30 minutes or until the dal is about 2/3 cooked.

Add rice and any vegetables that suit your constitution (should be cut into small pieces). Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Leave the lid on the pot to allow any excess water to be slowly absorbed.