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OPTIONAL: Soak mung beans and rice in a large bowl of water overnight or for 8-12 hours. Drain and set aside.
In a large pot over medium heat, add ghee (or coconut oil), once warm add all spices. Cook over medium heat for 2-3 minutes until the spices become fragrant. They will begin to smell nutty and toasted.
Add ginger, shallot, and garlic. Cook for an additional 2 minutes. Add rice and lentils and toss to coat with all spices. Add vegetables and water. Stir well.
Bring to a boil, then cover and reduce heat to a simmer. Cook for 60-75 minutes or until the mixture is thick and porridge like. The rice and mung beans should be cooked fully and tender.
Season with salt and black pepper.
Serve with a dollop of plain yogurt, fresh cilantro, and a squeeze of lime juice. I also like sprinkling additional turmeric and flaky sea salt on top.