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Traditional Indian Basmati Rice and Dal Lentils


Add a few handfuls of roughly diced spinach, carrots, zucchini, green onion and bell peppers (any combination of your favorite vegetables) to the boiling water when you add the rice and dal. Add a few tablespoons of lemon juice when finished cooking.
Use a low sodium chicken or vegetable broth instead of water.
Add diced sweet potatoes and asparagus to boiling water and rice mixture.
Cube some cooked chicken breast and add when done cooking.
Saute cinnamon, cardamom, a pinch of saffron and a few tablespoons of honey in the ghee (you can omit the tumeric and cumin). Pour over rice and dal mixture.
For a sweet version you can add 1/2 cup lowfat organic coconut milk, maple syrup to taste, cinnamon and nutmeg to ghee. Omit the cumin and tumeric. Serve with unsweetened shredded organic coconut as garnish. For added flavor you can toast the coconut on a sheet pan in a 3o0 degree oven for about 30 minutes or until golden.
To the above two versions you can add a cup of golden raisins, currants, dried cranberries or diced dried apricots.
Toss in a handful of your favorite toasted nuts to any preparation.


1 cup organic White or Brown Basmati Rice (you can blend them)
1 cup organic Mung Dal (Yellow Lentils)
4 cups Water
2 tablespoons organic Ghee (If you do not have the Ghee you can substitute with Butter)
2 tablespoons minced Fresh Ginger or 1 tablespoon Dry Ginger
1 1/2 tablesopoon Cumin Powder
1 teaspoon Tumeric
Salt and Pepper to taste



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