Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- ! ½ cups split yellow mung beans or red lentils
- 1 cup brown basmati rice
- 1 tablespoon grated fresh ginger root
- 3 tablespoons dry unsweetened coconut flakes
- 3 tablespoons olive oil
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 8 cardamom pods
- 1 teaspoon ground turmeric
- 2 bay leaves
- 2 cinnamon sticks
- Pinch of sea salt
- 1 cup fresh cilantro, chopped (optional)
Blend the ginger root and coconut together with 1 cup of water and set aside.
Heat the olive oil over medium flame in a heavy-bottomed pot. Grind up the cumin, coriander, and fennel and add to the pot along with the cardamom and turmeric*. Stir briefly, and then add the ginger-coconut mixture, bay leaves and cinnamon.
Stir well and add the beans and grains, along with 6 cups filtered water.
Bring to a boil, reduce heat, cover and cook 30-35 minutes, until the dal and rice are tender.
Add the chopped cilantro, stir well and serve.
Copyright 2011 by Jen Hoy
*Note: The busy career woman may not have time to grind spices. In that case, substitute 1 tablespoon of best quality curry powder for the cumin, coriander, fennel and turmeric, and only use 1 cinnamon stick. This will give a different flavor to the dish and is not as effective as freshly ground spices, but will still give you a decent finished product.