Method:
1. Mix rice with yellow mung dal at a 2:1 ratio. Wash and soak together for 30 minutes.
2. Heat 2 T of ghee/butter/oil with 1.5 tsp cumin seeds over medium heat for 5 minutes.
3. Add about as much water as you selected rice (the water should be about one joint of your finger high above the rice) with 1 tsp. tumeric and salt to taste.
4. Cook (stirring occasionally) until water is 70% evaporated. Then cover and simmer on low heat for 5 minutes.
5. Serve with yogurt and chopped cilantro or mint.
