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memory. 1 cup split yellow mung dal/moong dahl, or red lentils 2 cups cooked indian basmati rice, quinoa or long grain brown rice 3 tablespoons of organic, unrefined, coconut oil 1 inch piece of fresh ginger (root), peeled, chopped up well 1 tsp caraway seeds 1 tsp fennel seed 1 tsp cumin seeds 3 cinnamon
9 cups water until it boils; add in the mung dal & rice. cover and cook for 25 minutes. drain off any excess water. * while that's going, crush the three seeds (caraway, fennel & cumin). in saute pan, heat the organic, unrefined coconut oil over medium heat; add the ginger, seeds, turmeric, and cinnamon...
https://chefwendellfowler.blogspot.com/2011/02/
memory. 1 cup split yellow mung dal/moong dahl, or red lentils 2 cups cooked indian basmati rice, quinoa or long grain brown rice 3 tablespoons of organic, unrefined, coconut oil 1 inch piece of fresh ginger (root), peeled, chopped up well 1 tsp caraway seeds 1 tsp fennel seed 1 tsp cumin seeds 3 cinnamon
9 cups water until it boils; add in the mung dal & rice. cover and cook for 25 minutes. drain off any excess water. * while that's going, crush the three seeds (caraway, fennel & cumin). in saute pan, heat the organic, unrefined coconut oil over medium heat; add the ginger, seeds, turmeric, and cinnamon...
http://chefwendellfowler.blogspot.com/2011/02/