Balances all 3 doshas. Helps detoxification and is very easy to digest.

1/3 cup yellow or green mung dal; 2/3 cup white basmati rice or quinoa; 1tsp. ghee or oil; 1/4 tsp. each mustard seeds, cumin seeds, ground cumin, ground coriander, turmeric; 1 pinch hing (asofoetida); 1 inch fresh ginger root, chopped; 3 cups water

Wash dal and rice together 2 or 3 times. Heat ghee (find recipe in earlier blog, scroll down) and mustard seeds in a large saucepan on medium heat until seeds begin to pop. Add remaining spices and cook briefly. Then add the water before the spices burn. Add the rice, dal and salt. Bring to a boil and cook for 10 minutes. Cover and simmer until both dal and rice are soft, about 1/2 hr, adding water if necessary. You can vary the spices according to your liking. Garnish, if desired with grated coconut, cilantro or a sqeeze of lime.