• 1/2 cup red lentils
  • 1/2 cup white basmati rice
  • 2 tsp of ghee
  • 1tsp cumin seeds
  • 1tsp black mustard seeds
  • 1/2 tsp ajwain seeds
  • 2 pinches of asofoetida
  • 1 tsp himalayan rock salt
  • 4 cups of water


Wash rice and lentil mix

Melt oil in a pot

Add seeds to oil and when they start to pop add lentils & rice

Mix with wooden spoon for a minute or so to gently roast, then add powders (turmeric & asofoetida) & salt. Then cover with 4 cups of water. Bring to the boil and then simmer for about 15-20mins or until cooked. Stir occasionally to avoid sticking or burning.

You can vary this recipe by adding more water to make it soupy.

Serve with fresh pickle/chutney/rocket salad/simple greens

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