1/2 cup split mung dal
3/4 cup basmati rice (or other grain)
1/2 tsp organic turmeric
1/2 tsp organic ginger
1/2 tsp organic cumin
1/2 tsp organic coriander
(Adjust herb flavours to your preference)
4 cups of water or vegetable stock
Seasonal vegetables: spinach, carrots, peas, or seaweeds, shitake mushrooms for an all-round healing, healthy meal.
Simmer the mung dal and rice in the water. Add all the herbs and then the vegetables. The best practice is to cook it on a very low heat in a covered saucepan and DO NOT stir it after all the ingredients are added or it will go mushy.
Stir in a teaspoon of ghee or coconut oil at the end. Sprinkle with lemon juice and fresh coriander before serving.