April 04, 2022


Ingredients for 2 people

  • 1 cup yellow or green lentils
  • 1 cup basmati rice (white or brown depending on preference)
  • 6 cherry tomatoes cut in 4
  • 2 carrots (to be washed and peeled if they are not organic) cut into slices
  • 1 piece of finely chopped ginger (5 grams)
  • 1 tsp cumin seeds
  • 1/2 tsp asafoetida or hing
  • 1/2 tsp turmeric powder
  • 1/2 cinnamon stick
  • 8 black peppercorns
  • 5 curry leaves
  • 2-tbsp ghee (clarified butter according to the recipe below)
  • 6-tbsp hot water
  • 8 fresh coriander leaves
  • Himalayan salt preferably (Salted according to convenience)
  • 2 tbsp peas (wash them under hot water for 1 minute if frozen)


  1. Wash, drain the lentils and let them soak in hot water (quantity equal to three cups) for 1 hour.
  2. Wash and soak white rice for 15 minutes or brown for half an hour in hot water (amount equal to three cups) for 1 hour.
  3. Heat the ghee in a large, flat-bottomed saucepan until very hot. Add the cumin and let it crackle. Add the asafoetida to it. After 1 minute, add the chopped ginger, cinnamon, pepper and turmeric. Sauté on medium heat or lower the heat for 2 minutes. Before everything sticks to the casserole, compose the tomatoes and peas. Stir and compose the curry leaves.
  4. Add lentils, rice and salt. Add hot water and cook for 5 minutes over medium heat. Cover and cook over low heat for 20 minutes or until texture is slightly soft.
  5. Scatter the cilantro over it
  6. This may be called a soft mixture like oatmeal. Finally, recover for 5 minutes before serving.
  7. (To share with loved ones as this recipe is suitable for each dosha)
  8. Eat hot and if there is any left, once cooled, refrigerate it and next time reheat it with a spoonful of ghee.)
 Naveen Kumar Gupta

Naveen Kumar Gupta

Vaidya Acharya (speaks English and Hindi)

April 04, 2022

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