My husband's Oriental Dr. recommended this to him for a protein boost in his diet. I made it today and the house smelled so good. The spices are very aromatic and are a must in this delicious recipe. I didn't use Ghee but Earth Balance vegan margarine instead because I don't eat dairy products as a rule. It has no trans fats like other margarine. It worked fine. I also used Jasmine rice instead of the basmati because that's what I had. I also used ground Cardamom as I didn't have the pods, I put in about 1/2 tsp. It is very strong, so if you want use 1/4 tsp. All my spices were ground in this recipe. I used non-chicken stock in this to keep it vegetarian. I soaked my rice and dahl together instead of separately for a few hours. The longer you leave it, the softer it gets and I believe it cuts down the cooking time. Keep an eye on this once you start to boil it in the pot. Note, I didn't include the soak time for the rice and dahl in this recipe.
1 tablespoon ghee (I used Earth Balance with no trans fats!)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon turmeric
1/2 teaspoon asafoetida powder (or Hing)
4 cups water (or home made chicken broth)
1 1/2 teaspoons sea salt
1 teaspoon ginger (ground)
2 cardamom pods (the seeds from these)
Steps:
Soak the rice and dahl separately for at least 1 hour. Drain and rinse them well. In a sauce pan or medium sauté pan brown the cumin, coriander, turmeric and asafetida in the ghee.
Stir in the drained rice and dahl and stir it well to coat in the spices for about 1 minute.
Add the water or broth, then the salt, ginger and cardamom seeds.
Cover and simmer for about 20-30 minutes until all the liquid is absorbed. Watch this, it may take less time.
You can add asparagus, arame, hijiki, carrots or peas to this as they are compatible with the other ingredients.
For maximum benefit, enjoy in an atmosphere of pleasure and gratitude.
This recipe is best if made in small batches.
Bon Appetit!
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