Ingredients:

  • 1 cup (200g) Basmati rice
  • 1/2 cup (100g) Split yellow mung dal
  • 2 tbsp (30ml) Ghee
  • 1 tsp (2g) Cumin seeds
  • 1 tbsp (15g) Fresh ginger, finely minced
  • 2 cloves (6g) Garlic, minced
  • 1/2 small (50g) Yellow onion, finely diced
  • 6 cups (1.4L) Water
  • 1 tsp (3g) Ground turmeric
  • 1 tsp (5g) Sea salt
  • 1/2 tsp (1g) Black pepper
  • 1 cinnamon stick
  • 1 cup (100g) Carrots, diced small
  • 1 cup (150g) Frozen peas
  • 1 tbsp (15ml) Lemon juice

Instructions:

  1. Combine rice and mung dal in a fine-mesh strainer. Rinse under cold water until the water runs clear to remove excess surface starch.
  2. Let the grains soak in water for 20 minutes, then drain thoroughly.
  3. Heat ghee in a heavy-bottomed pot over medium heat until shimmering.
  4. Add cumin seeds and the cinnamon stick. Stir for 30 seconds until the seeds sizzle and smell nutty.
  5. Add the onion, ginger, and garlic. Cook for 3–5 minutes until the onions become translucent and the garlic is fragrant.
  6. Stir in the soaked rice and dal, coating them in the spiced ghee for 2 minutes to toast.
  7. Add the ground turmeric, salt, and black pepper, stirring to combine.
  8. Pour in the water (or vegetable broth) and add the diced carrots. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 20–25 minutes.
  9. Stir in the frozen peas and cook for another 2–3 minutes until the peas are warmed through and the liquid is absorbed.
  10. Remove from heat and stir in the lemon juice before serving.