1/2 cup yellow mung dahl (washed and
1/2 cup basmati rice (washed and soaked
1 cup of green beans washed and cut into ¼
Can also use zucchini, carrots or kale - any
vegetable will do as long as it is fresh
1 tsp finely shredded ginger
1 tsp turmeric
1 rounded tsp cumin seeds
1/16 tsp hing or asafoetida
2 tbsp. ghee
4 cups water
*I soak the rice and dahl overnight in warm water and one tsp of yogurt which makes it a bit easier to cook and digest.
Start by melting the ghee in a pot
When it is hot but not smoking add the cumin seeds.
After the cumin seeds turn brown add a small pinch of hing about 1/16 of a tsp; let it sizzle and then stir in the shredded ginger.
Then add the rice and mung dahl mix.
Add the water and then turmeric.
Bring to a boil; lower heat to low medium and then cook covered for 20 minutes.
Add vegetables and cook for another 10-15 minutes.
Let sit on a cool surface for about 10-15 minutes.
Add salt to taste.
Serve with a slice of lemon or lime.