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In a large pot heat ghee on medium-high heat
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Add mustard seeds, let them “pop”, turn heat to low
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Add coriander, cumin, salt, and pepper, sauté for 30 seconds
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Stir in turmeric
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Add rice and mung, sauté until coated with ghee and spices
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Add 8 cups water, turn heat to medium-high and let simmer
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Add fresh ginger, cover and let simmer, stirring occasionally for 1-2 hours.
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Additional water will need to be added periodically cup by cup. When finished rice will have broken down and you will have a thick soupy consistency.
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Garnish each bowl individually with cilantro and fresh squeezed lime juice.