Ingredients: - 1/2 cup Organic basmati rice - 1/2 cup Organic dal (split mung beans) - 4 cups of water - 2 tablespoons ghee or appropriate oil according to your Dosha - 1 teaspoons cumin seeds - 1 teaspoons fennel seeds - 1 teaspoons coriander seeds - 1 teaspoon fresh turmeric or turmeric powder - 1/2 teaspoon fenugreek seeds - 1/2 teaspoon black mustard seeds - Small pinch of asafetida - 2 cups of detox vegetables chopped into small pieces.
Instructions: * Combine mung beans and rice in a large bowl, cover with water, let soak for 1 hour, then drain and rinse. * Prepare vegetables by peeling and chopping them up, set aside. * Heat ghee over medium heat, in a heavy-bottomed pot. Add all spices until aroma is released. * Add rice and mung beans, and water stir well and let cook for about 30 minutes stirring frequently. * Add in fresh vegetables and cook further for 5-10 minutes. * Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew. Serve with fresh coriander, fresh lime juice, and season with salt and pepper if needed.