1 cup split yellow mung dal
1 cup white basmati rice
1 Tbsp fresh ginger root
1 tsp each: black mustard seeds, cumin, turmeric powder
1/2 tsp each: coriander powder, fennel and fenugreek seeds
3 bay leaves
7-10 cups water
1/2 tsp salt (rock salt is best) or Bragg’s Liquid Aminos
1 small handful chopped cilantro leaves
1 cup diced carrots
1 cup diced celery
Wash dal and rice together until water runs clear. Heat a large to on medium heat and add all spices (except bay leaves) and dry roast for a few minutes. This dry- roasting will enhance the flavor. Add dal and rice and stir again. Add carrots, celery, water and bay leaves and bring to a boil. Boil for 10 minutes.Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30-40 minutes). The cilantro leaves can be added just before serving. Add salt or Bragg’s to taste.
Shown below next to Roasted Root Veggies.
I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.