2 Tbsps. ghee
1⁄2 tsp. cumin seeds
1⁄4 tsp. fenugreek seeds
3–4 fresh neem leaves (if you can get them)
1 Tbsp. finely chopped onion (optional)
pinch of hing
Sauté until the onion is tender, a minute or two.
1⁄2 C. split mung dal (also sold as “yellow dal”)
3⁄4 C. basmati rice
6 C. water
1 pound fresh asparagus (2–3 C. chopped) and cut it into 1-inch pieces.
salt to taste (about 1 tsp.)
1⁄8 tsp. saffron, stirred into a bit of the cooking liquid
1⁄4 tsp. ground cumin
Serve with additional ghee if desired. Black pepper makes a good garnish for kapha, and fresh chopped cilantro for pitta. This is a dish designed to tonify both female and male reproductive systems. It enhances healing and fertility and is good taken in late summer.
Serves 4 Preparation time: 1 1⁄2 hours, most of it unattended. Sattvic, good for all seasons and all doshas.