Take the basics and riff as your please! Especially to make it more seasonal with fresh veggies: )
You can enjoy for the taste, simplicity and ease of digestion. Some use as a cleanse, but I just enjoy it for the deliciousness!
the basic variation is based on ratio between these three ingredients:
Split Mung Bean
Water (based on desired consistency)
RICE : SPLIT MUNG BEAN *base on conditions within the body
Normal 2 : 1
Slight Dampness EQUAL PARTS 1 : 1
Excess Dampness/Cleanse 1 : 2
pink salt (pinch to taste)
cracked pepper (dash)
2 tsp. ghee
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. turmeric powder
1/2 tsp. fenugreek powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. fennel seeds
1+ inch fresh ginger root, chopped
1+ inch fresh turmeric root, chopped
1 pinch asafoetida (hing) - alternative to garlic/onion
1 cup assorted vegetables such as zucchini, squash, sweet potato
finish with fresh cilantro leaves
+squeeze of lemon in winter
+squeeze of lime in summer
Wash rice & split mung bean separately in at least 3 changes of water.
Ideally, soak for a few hours before cooking.
Add the water to the rice and mung bean and bring to a boil, then lower heat. Cook covered to steam the rice/mung bean about 15 minutes. For more soupy/dal consistency, just add more water.
While that is cooking, cut vegetables & roots into small pieces. Add the vegetables to the cooked rice and let steam a few minutes longer, until soft.
In a separate saucepan, sauté the seeds in the ghee until they pop.
Then add the other powdered spices and the freshly cut ginger & turmeric root.
Stir to release the flavors.
Then add the cooked rice/mung bean/vegetable to the warmed spices.
Add salt to taste.
Finish by garnishing with chopped fresh cilantro & squeeze of citrus (lemon or lime).
Over time you will find your own desired ratios. I don’t use exact measurements, but these are just guidelines to help get you started.
ENJOY!!! And make it your own.