This is an ancient Ayurvedic stew that is great to help soothe troubled digestion. It is so easy to digest, warming, and nutritious.
Time: 40 mins including cook time
Serves: 2-4 people
Ingredients:
- 3 tsp mustard seeds
- 2 tsp cumin seeds or powder
- 2 tsp turmeric
- 2 tsp coriander seeds or powder
- 2 tsp fennel seeds
- Ghee, butter, or olive oil
- Pinch of sea salt
- 6 c water or vegetable broth
- 1 c brown basmati rice, rinsed and drained a few times (soaked for 2-6 hours prior)
- 1 c small red lentils (soaked for 2-6 hours prior)
- Optional veggies: diced carrots, brussel sprouts, chard, sweet potato, kale, celery, mushrooms, spinach, etc… the more the merrier!
- Optional fresh herb garnishes: cilantro, basil, parsley
Directions:
1. SauteÌ the mustard seeds in the oil or ghee until they pop. Then, add the cumin, turmeric, coriander, fennel seeds and cook for 1 minute.
2. Add the drained lentils, drained rice and salt. SauteÌ for 1 to 2 minutes. Add water, bring to boil, then simmer covered for 30 minutes or until the mixture is about 2/„3 cooked (some water remaining on the bottom of the pot).
3. Prepare any vegetables you/€™d like to add. Add them to the pot.
4. Stir to mix, adding extra water if required. Bring back to a boil, then simmer for another 10-20 minutes or until rice is fully cooked and the water is completely absorbed.
5. Salt to taste. Serve with a little extra ghee and fresh herbs.
