1tablespoonfinely grated or minced fresh gingeror 1 teaspoon ground ginger
¾cup white basmati or jasmine rice, rinsed140g
1cupdried moong dal, toor dal, urad dal, or red lentils200g
¼teaspoonfreshly ground black pepper
4cups low-sodium vegetable broth950ml
lemon wedgescopped fresh cilantro, melted coconut oil for drizzling
Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, covered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.