Season: all
Ingredients – serves 4
350 g white basmati rice
250 g mung dal (yellow lentils)
2 teaspoons of whole cumin fruits
1 teaspoon of trikatu Virya®
1 teaspoon of asafoetida purified with ghee
2 teaspoons of grated fresh ginger
1.2 litres water
salt rock salt to taste
ghee (clarified butter) to taste
Method
Wash the mung dal and start to cook it in a saucepan with cumin, trikatu Virya®, the asafoetida, ginger and 500 ml of water. Halfway through cooking, add the rice and the remaining water that has been heated. When cooked, add salt and ghee. Serve hot.
