Recipe serves approximately 4-16 oz portions

Ingredients for 4 Servings:

• 1/4 cup Grapeseed Oil
• 1/4 medium Onion, diced (about 1/4 cup)
• 1 1/2 teaspoons Ginger Paste
• 1/4 cup Moong Dal (Split Moong Beans - Washed)
• 1/4 cup Brown Rice
• 2 3/4 cups Water
• 1/4 cup Carrots, diced (3/8" pieces)
• 1 cup Okra, cut
• 1/4 cup Spinach, chopped
• 1/4 cup Cilantro, chopped
• 1 1/2 tablespoons Lemon Juice:
• A pinch of Ground Black Pepper
• 1/4 teaspoon Coriander Powder
• 1/4 teaspoon Cumin Powder
• 1/8 teaspoon Turmeric Powder
• 1/8 teaspoon Fennel Seeds Ground
• A pinch of Sea Salt (adjust to taste)
• A pinch of Ground Chilies (adjust to taste)
• 1 Bay Leaf 

Procedure for 4 Servings:

• In a large pot, turn on the heat and allow it to warm.
• Add the grapeseed oil, ginger, and diced onions. Cook for about 5-10 minutes until the onions become golden.
• Stir in Spices
• Add the moong dal, brown rice, water, and the bay leaf. Cook for about 45-60 minutes or until the lentils and rice are tender.
• Remove the bay leaf.
• Add the carrots, okra, and spinach, and cook for about 5-10 minutes until they are tender.
• Stir in the cilantro and lemon juice.
• Check the temperature (should be above 185°F or 85°C).
• Turn off the heat and serve your Masala Khichri Soup.