1 cup brown basmati rice, soaked for 2 hours, drained and rinsed well
½ cup moong dal, soaked for 2 hours, drained and rinsed well
6 cup water
1-2 tablespoon date syrup if chilis were used in the masala
¼ cup fresh cilantro, chopped
Instructions
Melt coconut oil in a large cast iron pan on medium-high heat. Add curry leaves, mustard seeds, turmeric, ginger, garlic, and cumin seed. Cook until cumin seeds are brown, about 2-3 minutes. Add onion and salt, stir to combine and continue to cook until onions are translucent, about 5 minutes.
Add beans, carrots, potatoes, red pepper and eggplant to the mix and cook for 1-2 minutes.
Transfer vegetable mixture into a large saucepan. Add rice, lentils and water. Cover and bring to a boil on high heat.
Reduce heat to a simmer and cook for 30 minutes, until rice is tender.
Meanwhile, place all masala ingredients in a small cast iron pan. Cook on medium high heat until coconut has browned, about 3 minutes. Grind in a coffee grinder or small processor and set aside.
Add homemade coconut masala and date syrup if chili's were used in the masala. Cover and cook for another 5 minutes.
Remove from heat, stir in fresh cilantro and serve.
! don't handle my spice well, so I made the first batch with no chili at all. It was good, but lacked the kick! For the second batch, I tried it with 1 chili and it was perfect. Feel free to go up to using 3 chili's if you're the adventurous type. I'm pretty sure I'd burn my face off if I tried it.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/05/south-indian-rice-with-lentils-bisi-bele-bhath/