INGREDIENTS

• 1/2 cup basmati rice
• 1 cup mung dal (split yellow)
• 6 cups (approx.) water
• 3/4 can coconut milk
• 1/2 to 1 inch ginger root, chopped or grated
• 1/2 tsp salt
• 2 tsp. earth balance or ghee
• 1/2 tsp. coriander powder
• 1 and 1/2 tsp. cumin powder
• 1/2 tsp. mustard seeds (or powder)
• 1/2 tsp. turmeric powder
• 1 pinch asafoetida (hing) (or a little extra salt)
• Handful of fresh cilantro leaves
• 1.5 cups assorted vegetables such as asparagus and sweet potato (optional)

PREPARATION

1. Wash rice and dal
2. Add the 1.5 cups of water to the rice and 4.5 cups to the dal and cook separately covered until they become soft, about 20 minutes.
3. While that is cooking, saute any vegetables with olive oil. Cut them into smallish pieces once cooked.
4. In a separate saucepan, sauté the cumin and mustard in you choice of butter for about 2 minutes. Then add the other spices and ginger. Stir together to release the flavors.