This is a traditional Ayurvedic food used on cleanses and for rehabilitation. This recipe makes enough 3 or 4 meals. The consistency should be like a dahl (not too dry, moist and soft like baby food).

One cup Split Yellow Mung Beans, one cup white basmati rice, one tablespoon fresh ginger root, 1 tsp black mustard seeds, 1 tsp cumin , ½ turmeric powder, 1 tsp  coriander powder, 1 tsp cumin seeds, 7-10 cup water, ½ tsp Salt (rock salt is best) , 1 small handful fresh Cchopped coriander leaves.

1. Wash split yellow mung beans (dahl) and rice together until water runs clear.
2. Heat a large pot on medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the flavor.
3. Add dahl and rice and stir again.
4. Add water bring to a boil.
5. Boil for 10 minutes.
6. Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
7. The coriander leaves can be added just before serving.
8. Add salt to taste.