This is a vegetarian bean and rice dish with Indian spices.
This recipe balances all tree doshas and is very easy to digest.
Yield: 6 Ready in 50 minutes
3 people trying soon
|1 cupyellow mung dal or green mung beans|
|2 cupsorganic white or brown basmati rice|
|1 tspGhee; ( clarified butter)|
|1 tspMustard Seeds; cumin seeds, ground cumin, ground coriander, tumeric|
|1 pinchHing (Asafoetida)|
|1 inchFresh Ginger Root; chopped|
|1 tspMineral salt; or Bragg's liquid Aminos after cooki|
|7 cupswater; ( 6 if using pressure cooker)|
|1/4 cupCilantro leaves; chopped|
|1 Unsweetened coconut; and fresh lime|
Wash dal and rice together until the water runs clear, Heat a large saucepan on medium heat and add Ghee. Add spices ( except cilantro) and saute about a minute.
Add the water, rice, dal, or beans and salt. Bring to a boil and cook for 10 minutes. Cover and simmer until both dal and rice are soft, about a half hour.
Sprinkle the cilantro leaves on before serving as well as some coconut as well as fresh lime juice to taste. In the winter add root vegetables, carrotts, beets, etc to increase the yang energy of the soup.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
I tend to add more beans than rice and I double the spices, a great dish to take to work. [I posted this recipe.]
4 years, 6 months, 2 days, 13 hours, 28 minutes ago