= Vata, Pitta, Kapha
Balances all three ayurvedic doshas or constitutions. Helps detoxification through the purifying action that the mung lentil has on the liver. This meal offers a complete protein profile and is very easy to digest.
Mung dal is a type of lentil, which is the split form of the mung bean. It can be purchased at Asian and Indian groceries.

1/3 cup Yellow mung lentils or sprouted whole mung beans
1/3 cup White basmati (for Pitta & Vata) rice or quinoa (best for Kapha)
1 tsp ghee or oil
¼-1/2 tsp. each cumin seeds, ground cumin, ground coriander, turmeric
1 pinch Asafetida (optional, found in Indian groceries)
1 inch Fresh ginger root, chopped
3 cups water
Pinch salt
Optional: chopped carrots, cabbage, beetroot, green vegetables

You can soak the lentils and rice for up to 3 hours before cooking. This makes the cooking time a bit less. Wash lentils and rice together two or three times. Heat ghee and cumin seeds in a large saucepan on medium heat until the seeds begin to pop. Add the remaining spices, except for the salt, and cook for 2 minutes, stirring so that the spices do not burn. Add the grain (rice or quinoa) and the mung lentils. Stir to coat with the ghee and spices, cook 2 minutes constantly turning. Add the water and stir. Bring to a boil. Add the vegetables progressively – add longer cooking vegetables first, and add greens towards the end of the cooking cycle. Cook for 15-20 minutes, until the rice and lentils are soft. You may need to add additional water. You can vary the spices according to your tastes. Garnish with fresh cilantro or a squeeze of lime.