Prep time: 1 hour and 15 minutes
1/2 cup organic basmati rice 1/2 cup red lentils OR split mung 1 tbsp green peas 1 tsp chopped fresh ginger 5 cardamom pods 1/2 tsp whole black pepper 1 tsp himalayan pink salt 2 tsp ghee 6-8 curry leaves (can be found at most Asian grocery stores) 1 tbsp mustard seeds 1 pinch Asafoetida powder Directions: 1. Combine rice and lentils in a bowl and soak with warm water for 45 minutes (if using brown rice, add 20 minutes soak time) 2. Fill rice cooker pot with 3 cups of water (3.5 cups for brown rice), 1 tsp ghee, black pepper, salt, ginger and cardamom pods. 3. In a separate small pan, add 1 tsp ghee, curry leaves, mustard seeds and pinch of asafoetida. Once the seeds and leaves start crackling and popping, add the mixture directly to the water in the cooker. 4. Finally add the soaked rice and lentils, and green peas to the water. Stir all the ingredients and turn on the cooker. Once the cooker switches off, mix and serve hot.