1 T ghee or sunflower oil
1/2 t cumin seeds
1/2 t coriander seeds
4 T basmati rice (brown or white)
2 T split mung dal
1/2 t tumeric
3 cups water
1/4 t salt
1 t freshly grated ginger
1/4 cup kombu, broken into bite-size pieces
2 cups freshly chopped vegetables
Handful freshly chopped coriander leaves
Warm the ghee or oil over a medium low heat. Add the cumin and coriander seeds and roast lightly. Add the rinsed rice and split mung dal to the spices. Dry roast, stirring, for about 3 minutes. Add the tumeric and stir for a further minute. Add the water, salt, ginger and kombu. Stir and bring to the boil. Stir again, cover and reduce heat to low. Cook for 45 minutes.
Add the chopped vegetables and stir to mix in. Cover again and let cook a further 10 minutes. Turn off the heat and let the food rest for 10 more minutes.
Pour into a bowl and top with chopped cilantro. Sit, give thanks and enjoy.
Eat 2-3 times a day during a cleanse. Eat whenever digestion is disrupted or there is a need to calm and regroup.
This intended for a generous single serving. Adjust portion size to your needs.
T = Tablespoon
t = teaspoon
Namaste,
Sydney