This is a signature Ayurvedic dish with countless variations depending on the season as well as your body type. Spice for cooler temperaments, add seasonal vegetables, sauce up for creaky bones! Here is the core of the dish for you to enjoy.
2-3 tbs ghee (clarified butter) - or regular butter
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 tsp turmeric
1 tsp cumin powder
1 tsp coriander
4-5 slices ginger root, chopped small
1 cup basmati rice
1/2 cup sprouted mung beans
4 cups water
Chopped seasonal vegetables (I love carrots, peppers etc. and at the end a leaf veggie)
Sauté the first set of ingredients on medium high for 30 seconds to a minute.
Toss in the rest of the ingredients, rice, mung beans, water and vegetables, excluding any leafy vegetables that go in last.
Cook on simmer until rice and mung dul is tender.
Garnish with coconut or lime and cilantro depending on your preference.