For this one you will be pre-making your spice mix so that you have it on hand for busy times. This is a warming blend more appropriate for fall and winter. Leave ginger out and decrease turmeric by ½ in summer months, as these two spices are warming.
1tbsp coriander seeds
1tbsp cumin seeds
2tsp fennel seeds
1tbsp turmeric powder
2tsp ginger powder
Dry roast the seeds in a cast-iron pan on medium low heat until the aroma comes up. Transfer the seeds to a wide bowl and let them cool completely. Grind the roasted seeds to powder in a grinder (dedicated to spices) or by hand with a mortar and pestle. Pour them back in the bowl and then add turmeric and ginger powders. Store in a glass jar in a dark cupboard.
Warm pan and melt 1tbsp of ghee. Add 1tbsp of spice mix, ½ cup of white basmati rice and ¼ cup of split mung. Stir together for a couple of minutes. Add 4 cups of water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes