Serves 4
INGREDIENTS
6 cups filtered water
1cup yellow mung dal (or green mung dal, mung beans, tuvar dal)
1cup Basmati white rice (or short grain white rice)
3 Tablespoons ghee (or EVOO, EVCO)
¼ teaspoon ground turmeric
¼ teaspoon salt
Pinch ground cinnamon
Pinch ground cardamom
Pinch ground cloves
Pinch ground black pepper
Handful cilantro leaves, optional garnish
METHOD
- Combine and wash dal and rice until water runs clear. Then soak the dal/rice mixture (2 hours – overnight) to remove phytic acid and make it more digestible.
- Discard soaked water, and wash the dal/rice mixture once more.
- Combine all ingredients in a pressure cooker pot or an instant pot except garnish.
- Cook until fragrant and brown.
- In a pressure cooker for 20 minutes.
- In a Indian pressure cooker for 6 whistles (15 minutes)
- In an Instantpot on a porridge setting
- When safe to open, stir the contents mixing well.
- Add additional water for desired consistency
- Optionally add more ghee if desired.
- Strive for a watery porridge-like texture and optionally garnish with cilantro.
