Ingredients

 

• ½ cup split mung beans (hulled)

• ½ cup basmati rice

• 1 tsp turmeric

• ½ tsp fennel seeds

• 1 tsp ghee

• A pinch of asafoetida (hing)

 

Preparation

 

1. Rinse mung beans and rice thoroughly.

2. Heat ghee in a pot, roast asafoetida and fennel seeds.

3. Add rice and mung beans, pour in about 3 cups of water.

4. Add turmeric, bring to a boil, and simmer on low for about 30 minutes.

5. Season as needed – the consistency should be soft and porridge-like.