This is a modified recipe from Tara Sukhu’s book, “Simply Divine: Sampoorna Yoga Cook Book”, available on amazon.com.
- 1/2 cup Basmati rice
- 1/2 cup yellow split mung Dahl
- 6 cups water
- 2 pinches cumin seeds
- 4 dashes turmeric
- Salt to taste
- 1/4 cup fresh cilantro
- 2 tbsp fresh fine chopped ginger
- 1 lime cut into 4
- Chinese Leaf
Boil rice and dahl in water until both are soft. Add more water as needed to keep mixture wet. Reduce to simmer and add spices to taste. When it starts to look soupy, you’re done. Add Chinese leaf and scallions on low heat. Serve.
This mix is still delicious on day 2, even though Aryuvedic practitioners will tell you not to eat left overs, as they have already begun to decompose. Day 3 is my personal limit for rice dishes, as after 2 days, rice begins to form a poisonous mould that you can’t see.