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.



    1. 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.

    2. Stir in a teaspoon of ghee or coconut oil at the end. Sprinkle with lemon juice and fresh coriander before serving.