Ingredients-

• ¾ bowl brown rice
• ¾ bowl yellow lentils
• 6½ cups water
• ⅓ teaspoon ground turmeric
• salt and pepper, to taste
• ½ finely diced carrots
• 10-12 fresh or peas
• ⅓ small cauliflower florets
• 1 tablespoon ghee
• 1 teaspoon cumin seed
• 3 teaspoon chopped ginger
• 2 teaspoons chopped garlic
• ½ Green chili, cut
• 5-6 coriander leaves, roughly chopped
• ground cumin, to garnish

Preparation-

• Rinse and drain brown rice and yellow lentils 3 times.
• Place in a saucepan with the water, ground turmeric, and a large pinch of salt. Bring to a boil, then reduce heat to maintain a steady simmer and cook until rice and lentils are tender, stirring often.
• Add carrot, peas, and cauliflower, and cook another 10 minutes, or until veggies are tender. Turn off the heat.
• Meanwhile, heat ghee on medium heat in a sauté pan. Add whole cumin seeds, let crackle for 30 seconds, then add ginger, garlic, and chili and sauté another 30 seconds or until just starting to brown.
• Add rice and lentil mixture and water as needed to achieve the consistency of a thick porridge. Add salt and pepper to taste, and serve with chopped coriander and ground cumin.