Directions

1. Rinse the rice and mung dal thoroughly until the water runs clear.
2. Warm the ghee in a medium pot over medium heat.
3. Add mustard seeds and cook until they begin to pop.
4. Add cumin seeds, coriander, turmeric, hing, and grated ginger. Stir for about 30 seconds until fragrant.
5. Add the rinsed rice and mung dal and stir to coat with the spices.
6. Pour in the water and add salt.
7. Bring to a boil, then reduce heat to low and cover.
8. Simmer for 30–35 minutes, stirring occasionally, until the rice and dal are soft and porridge-like.
9. Add vegetables during the last 10–15 minutes of cooking if using.
10. Serve warm with an extra spoon of ghee if desired.