1 cup yellow mung dal
1 cup basmati rice
1-inch piece of fresh ginger, peeled and chopped fine
2 tbsp shredded, unsweetened coconut
1 small handful fresh cilantro leaves
½ cup water
3 tbsp ghee
1 ½ inch piece of cinnamon bark
5 whole cardamom pods
5 whole cloves
10 black peppercorns
3 bay leaves
¼ tsp turmeric
¼ tsp salt
6 cups water
Wash the mung dal and rice until water is clear. Soaking the dal for a few hours helps with digestibility.
In a blender, put the ginger, coconut, cilantro & ½ cup water & blend until liquefied.
Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns & bay leaves. Stir for a moment until fragrant.
Add the blended items to the spices, then the turmeric & salt. Stir until lightly browned. Stir in the mung dal and rice & mix very well.
Pour in the 6 cups of water, cover & bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.