Ghee Pongal


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.

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For therapeutic and culinary applications, at home and for our clients in the office, Ancient Organics Ghee is our choice. We use it for everything, including many off-label applications. We are grateful to our local Whole Foods for keeping it in stock.

— Toby Campion, D.C. and Anita Montero-Campion, N.D
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