Ingredients:
3/4 cup split lentils
2/3 cup basmati rice
1 teaspoon ghee
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
1/8 teaspoon asafoetida
1 tablespoon minced ginger root
1 teaspoon Rebel Herbs powdered turmeric
1 teaspoon ground cumin
2 bay leaves
4 cups water
1/2 cup chopped fresh cilantro
Bragg's Liquid Aminos or sea salt
Directions:
Rinse the lentils and rice together under running water until the water runs clear.
In a large heavy-bottomed pot with a lid, heat the ghee over medium heat. Add the mustard and fenugreek seeds and toast until the mustard seeds pop. Add the asafoetida, ginger, turmeric, and cumin and cook for about 30 seconds, stirring constantly.
Add the beans and rice and stir until they are coated with the spice mixture.
Add the water and bay leaves to the rice and bean mixture and bring to a boil. Lower the heat to a simmer and cover. Cook until the beans and rice are soft, but not mushy, 15 to 20 minutes.
Serve warm with chopped cilantro and either Bragg's Liquid Aminos or sea salt, as needed.