Ingredients:

1 cup yellow mung dal
1 cup basmati rice
1 1/2 inch piece of fresh ginger, peeled and chopped fine
1 small handful of cilantro leaves, finely chopped
3 Tbsp. ghee
1 tsp. black mustard seeds
1 tsp. cumin seeds
1 pinch hing (asafoetida)
1/2 tsp. turmeric
1/4 tsp. salt
4-5 cups water

Wash the mung dal and rice twice. Soak the dal for a few hours, if possible, then drain.

Heat a medium-large saucepan on medium heat and add the ghee, mustard seeds, cumin, and hing. Fry until the seeds pop. Add the rice, mung dal, turmeric, ginger, and salt, and stir until the spices are blended evenly.

Pour in the water, cover and bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered (lid ajar), for about 25-30 minutes, or until the dal and rice are tender.

This dish is good for all doshas. Pitta people should leave out the mustard seeds and garnish with shredded coconut. Kapha people should add 4 bay leaves, 4 small pieces of cinnamon bark, 4 cloves, 4 cardamom pods and 5 peppercorns.

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