Serves 2 – 4
1 cup short grain brown rice
1 cup split mung dal, soaked overnight
½ cup Ancient Organics Ghee
1” piece of fresh ginger, minced
2 tsp whole black peppercorns
½ tsp whole coriander seeds
1 tsp whole cumin seeds
½ cup raw cashew nuts
¼ cup shredded coconut
Cook the brown rice and mung dal together in a rice cooker or pressure cooker.
Mix in ¼ cup of ghee and set aside.
In a mortar and pestle, grind the peppercorns and coriander seeds.
Heat the remaining ¼ cup of ghee in a heavy skillet over a medium flame for a minute.
Add the contents of the mortar, the ginger, and cumin seeds, and cook for a 2 minutes.
Add the cashew nuts and coconut, and coat them with the ghee and spice mixture.
Reduce the flame to medium-low and cook for 5 minutes, stirring occasionally.
Add the rice and mung beans to the pan, and cook a few minutes longer.
Season with salt and serve.