Split mung dal (yellow or green split peas)
Choice of sweet potato, carrots, asparagus, beetroot, zucchini or other squash
Coriander powder or fresh leaves
Fennel powder or seeds
Black mustard seeds (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon fennel
1 teaspoon grated ginger
1/4 teaspoon black mustard seeds (optional)
1 1/2 teaspoon or about 10 leaves coriander (if using fresh add at the end)
Soak the split mung dal overnight Strain any remaining water and combine with basmati rice and rinse mixture until the water runs clear.
In a medium saucepan or pot, warm the ghee over medium heat. If adding black mustard seeds do so now. Add cumin seeds and saute for a couple minutes.
Add all remaining spices and stir until aromatic. Stir the rice and dal mixture into the spices, constantly stirring for a few minutes.
Add 6 cups of water, turn heat to high and bring to a boil.When the soup comes to a boil add a pinch of salt if desired and reduce heat, cover and let simmer for about 40 minutes.
Meanwhile, cut veg into bite-sized cubes. About halfway through cooking, stir into the stew and return to a boil.Continue to simmer until rice, dal and veg are fully cooked and enjoy!The consistency should be of a stew with very little water remaining. Garnish with fresh coriander and enjoy!