Directions

1. Pour rice and mung beans into a bowl, rinse thoroughly and drain. Add 3 cups of water and soak for at least 3 hours. Drain the water you used to soak, and add 3 cups of fresh water to soaked mung beans and rice.
2. In a medium saucepan over medium-low heat, melt ghee.
3. Add cumin seeds and mustard seeds. Listen for the “pop” sound that the mustard seeds will make when they are heated to the appropriate temperature. This should take about 2 minutes. (Watch carefully so you don't burn the seeds.) *if you are adding onion or garlic, you may do so once the seeds have popped. I like to caramelize the onion before moving onto the next step, but it is not necessary.