- Wash the rice and Mung dahl separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
- While that is cooking, prepare any vegetables. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
- In a separate saucepan, saut the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sauted spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.