1 ½ tbsp ghee
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp brown mustard seeds
1/8 tsp asafetida (or hing) optional
½ tsp mineral/rock salt
½ tbsp fresh grated ginger root
½ tsp turmeric (fresh or powder)
¼ tsp cardamom
½ cup white basmati rice
¼ cup split mung beans (if split is not available use whole, soak for 4-8 hours and cook well)
1 strip kombu cut into small pieces (optional)
3-5 cups water more as needed (amount of water depends on how soupy you want it. The more liquid the easier it is to digest.)
Warm pan and half of the ghee. Simmer cumin, coriander and mustard seeds till the aroma comes up. Add rice, split mung and kombu. 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.
Put the remaining ghee in a small pan over medium heat. Add salt, ginger root, asofoetida, turmeric and cardamom. Simmer till aroma comes up. Add to main mixture and let sit for five minutes so the tastes can “become friends”. You can also use this spic mix to cook your accompanying vegetables. Just warm ghee and spices, add veggies, stir. And then cover halfway with water and put a lid on it. Cook until veggies are desired texture or till they turn a bright vibrant color. Serve warm or at room temperature.