- 1 cup moong dal (wash and pick through for bad beans or stones)
- 1/2 cup basmati rice
- 1 tablespoon ghee
- 1 teaspoon ajwain seeds
- 1-2 teaspoons black salt
Combine moong dal with basmati rice and cover with 6 cups of water.
Bring to a boil, lower heat and simmer until the grains have broken down and become creamy.
While the grains are simmering, heat the ghee in a pan and add the ajwain seeds. Saute momentarily until browning slightly. If the seeds burn they will take on a bitter flavour.
When grains have finished cooking add the ghee and seeds. Add the black salt and mix through thoroughly.
Makes 2 very large bowls.