gentle lentil stew
3 T ghee (or butter)
1 t cumin seeds
1 t black mustard seeds
½ t turmeric
½ t salt
1C split yellow mung beans or red lentil, rinsed
1 C basmati rice, rinsed
6 C water
1. In a pot, heat the ghee over medium heat, Add the cumin and mustard seeds, and wait for them to pop
2. Add everything but the water, stir, and simmer a few minutes
3. Add water and bring to a boil
4. Turn the heat to low and cover. Stir occasionally. Cook until tender, about 25 minutes.
***add a cup of chopped greens, chopped tomatoes, broccoli, spinach, squash, or other veggies you like.
*Adapted from Yoga Journal June 2007