• 1/2 cup basmati rice
  • 1 cup mung dal (split yellow)
  • 6 cups (approx.) water
  • 3/4 can coconut milk
  • 1/2 to 1 inch ginger root, chopped or grated
  • 1/2 tsp salt
  • 2 tsp. earth balance or ghee
  • 1/2 tsp. coriander powder
  • 1 and 1/2 tsp. cumin powder
  • 1/2 tsp. mustard seeds (or powder)
  • 1/2 tsp. turmeric powder
  • 1 pinch asafoetida (hing) (or a little extra salt)
  • Handful of fresh cilantro leaves
  • 1.5 cups assorted vegetables such as asparagus and sweet potato (optional)


  1. Wash rice and dal
  2. Add the 1.5 cups of water to the rice and 4.5 cups to the dal and cook separately covered until they become soft, about 20 minutes.
  3. While that is cooking, saute any vegetables with olive oil. Cut them into smallish pieces once cooked.
  4. In a separate saucepan, sauté the cumin and mustard in you choice of butter for about 2 minutes. Then add the other spices and ginger. Stir together to release the flavors.
  5. Take the finished dal (which all water should be gone) and put it in blender with the sauted spice mix and coconut milk. Blend until you get smooth consistency.
  6. Add the vegetables to the dal mixture and add rice all into one bowl
  7. Can stew for a few more minutes all in one pot as needed
  8. Serve with cilantro garnish and optional mango chutney and optional cocunut flakes