SourceRecipe from The Ayurvedic Institute.
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This is an ayurvedic healing and cleansing dish. According to The Ayurvedic Institute, for optimal balancing, certain adjustments can be made for Vata, Kapha, and Pitta conditions. For Vata and Kapha, add a pinch of ginger powder. For Pitta, leave out the mustard seeds. 


1/2 cup
rice, basmati (dry)
1 cup
lentils, split yellow
6 cups
ginger, fresh (1-inch piece, grated)
1/4 teaspoon
2 teaspoons
ghee ((clarified butter) )
1/2 teaspoon
coriander, ground
1/2 teaspoon
cumin, ground
1/2 teaspoon
cumin seeds
1/2 teaspoon
turmeric, ground
1 pinch
cilantro (to serve)
1 cup
vegetables (optional)


Rinse rice and dal and strain. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes. (For increased digestibility, you may soak the rice and mung dal overnight).

While that is cooking, prepare any vegetables that suit your constitution, such as sweet potatoes, carrots, or kale. Chop into small pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.