1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon
ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong
dal, toor
dal,
urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp freshly
ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water