Posted on Oct 22, 2013 in Updates



Ingredients: (Yields 4-6 servings)
1 cup Organic Basmati Rice (try to stay strict on this one — it’s among the easier grains to digest.)
2 cups mung dal (split yellow beans) (I used organic red lentils.)
6 cups (approx.) filtered tap water
2 tbs. organic ghee
3 tsp. mustard seeds (I used mustard powder as I didn’t have seeds.)
2 tsp. cumin seeds (I used powder as I didn’t have seeds.)
2 tsp. tumeric powder
2 tps. fennel powder (I used cardamom powder.)
Optional sea salt (or Himalayan pink salt) to taste — this really takes the meal from bland to yum!
Optional seasonal, organic veggies such as butternut squash, sweet potato, cauliflower, etc.

1. Heat large soup pot and melt in ghee.
2. Saute the seeds (or powder) in the ghee until they pop. Then add the other spices. Saute for 1 or 2 minutes.
3. Add water, bring to boil, then simmer for 30 minutes or until the beans are about 2/3 cooked.
4. Now prepare any veggies to suit your tastes. Cut them into smallish pieces.
5. Add rice and veggies to the pot. Stir to mix, adding extra water if required. Bring back to boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.
6. Serve into a bowl and salt to taste. For a more filling meal, accompany with a ripe slice of avocado.


Thanks to Cindy Brewer from Albemarle Pilates & Yoga for this recommendation~It’s delish