Qty Type Item
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1 Cups Split Mung dal (yellow)
2 Cups White Basmati rice / Brown Rice
1 inch Fresh ginger root
1 small handful of cilantro leaves
2 TBS. Ghee (clarified butter)
1/2 tsp. Turmeric
1 tsp. Whole cumin seeds
1/2 tsp. Mustard seeds
1/2 tsp. Salt (Himalayan Pink Salt)
1 pinch Hing (also called Asafoetida)
5-7 cups Water (amount of water depends upon climate and the type of vessel used)
Wash dal and rice together until water runs clear. Heat a large sauce pan on medium heat then add Ghee (clarified butter), next add mustard seeds, Turmeric, Hing, whole cumin seeds and coriander powder. Stir all together for a few minutes. Then add rice, dal and stir again. Now add the water, salt and bring to a boil. Cook for 10 minutes. Next turn heat down to low, cover, and continue cooking until both dal and rice becomes soft. The cilantro leaves can be added before serving.
Tridosha balancing, and useful for detoxifying, very easy to digest.
Usually recommended as a mono diet for Detoxifying.