This traditional Indian food is nourishing and often used to restore energy after a long period of stress. It is an essential part of Ayurvedic healing and cleansing (panchakarma). This is a basic recipe, which can be customized by using quinoa instead of rice, or different types of dal such as mung bean or red lentils, or different vegetable s depending on what's local for you, and the season of the year.
This traditional Indian food is nourishing and often used to restore energy after a long period of stress. It is an essential part of Ayurvedic healing and cleansing (panchakarma). This is a basic recipe, which can be customized by using quinoa instead of rice, or different types of dal such as mung bean or red lentils, or different vegetables depending on what's local for you, and the season of the year.
Author:
Philippa Norman
Ingredients
1 cup white basmati rice
1 cup split mung dal
2 cups vegetables (such as slice carrots, asparagus, yellow summer squash, zucchini, fresh peas, kale or spinach)
2 tbsp Ghee or Coconut oil (1 tbsp for cooking, 1tbsp for serving)
1 inch fresh ginger root, finely chopped or grated
1 tbsp Himalayan pink salt
1 pinch hing (optional)
1/2 tbsp Turmeric powder
1/2 tbsp coriander powder
1 tbsp Cumin seeds
1/2 tbsp mustard seeds
5-6 cups water
Directions
Heat pot, add 1 TBS ghee and fry mustard and cumin seeds until fragrant. Then add all other ingredients to pot and stir to mix.
Cover and cook for 15-20 minutes until rice and dal are tender. If using instant pot, set to rice setting.
