Ingredients
- 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
Method
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.
