DIRECTIONS

• Rinse Rice in cool water until water runs clear. Soak Dal for 30 minutes. Strain and add rice and dal to a bowl, set aside.
• In a large Sauce pan, melt ghee over med-high heat. Then add mustard, cumin and fennel seeds, thai chili and curry leaves.
• Once seeds begin to pop, add hing and mix well.
• Turn heat down to med to med-low. Add ginger, coconut flakes, dhana jeera, turmeric, garam masala and salt. Stir all together.
• Immediately add rice and dal to spices, then stir well.
• Add chopped vegetables and water.
• Stir, bring to boil, then turn down heat and simmer while partially covered. Cook until rice, dal and vegetables are cooked.
• Serve with Lime and Cilantro as garnishes.

NOTES:

• Using vegetables in season make this dish unique each time.
• Add Greens towards the end of cooking to avoid overcooking them.