Spiced Millet and Mung Dal with Cauliflower and Carrots

Ingredients

• 1/2 cup millet, rinsed
• 1/4 cup yellow split mung dal, washed thoroughly until water runs clear
• 1 cup fresh cauliflower, florets
• 1 cup carrots, diced
• 3 cups fresh water
• 1/2 tsp turmeric powder
• 1/4 tsp salt
• 1 tbsp coconut oil
• 1/2 tsp cumin seeds
• 1 tbsp fresh ginger, finely grated
• 1/2 cup rice, uncooked

Instructions

1. 1Cook rice per package directions.
2. 2Combine the millet, mung dal, cauliflower, carrots, water, turmeric, and salt in a medium pot. Bring to a boil, then reduce to a simmer.
3. 3Cover and cook 25 to 30 minutes, stirring occasionally, until the millet and dal are soft and the mixture has thickened to a creamy, porridge-like consistency. Add a splash more water if it thickens before the millet is fully tender.
4. 4Right before serving, heat the coconut oil in a small frying pan over medium heat.
5. 5Add the cumin seeds — they will sizzle and turn fragrant within seconds. Stir in the grated ginger and cook 30 seconds, watching closely so it does not burn.
6. 6Pour the hot tempered oil over the millet and dal. Stir well to combine.
7. 7Serve hot, garnished with cilantro if desired.