Preparation time: 45 minutes to one hour. Good for all seasons. Sattvic; calming to all doshas.
1 cup white basmati rice
1⁄2 cup split mung beans or sprouted whole mung
Wash well and chop:
2–3 cups of your favorite vegetables
Warm in a medium saucepan:
1 Tbsp. ghee
Add, stirring until aromatic:
1 bay leaf
1 Tbsp. fresh ginger root, grated
pinch of asafoetida (hing) or epazote
1⁄2 tsp. whole cumin seeds
1–2 tsps. coriander seeds
1 tsp. freshly ground turmeric
Stir the rice and mung into the spices, coating them well, for a minute or two.
8 cups or more water
Bring to a boil
Bring to a boil, then cook, covered, at medium heat for about 30 minutes. Add the vegetables, stirring them in well, then cover and cook for about 10–15 minutes more, or until all the ingredients are tender. Salt to taste.
fresh cilantro leaves, finely chopped
extra ghee (for vata and pitta)