For many, the concept of food combining—the idea that some foods digest well together while others do not—is entirely new, and somewhat foreign. But according to Ayurveda, it is an essential part of understanding how to eat properly.
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Cover toor dal (pigeon peas) with water and soak overnight. Drain soak water and rinse thoroughly in clean water. Place beans in a pan with one cup water. Simmer covered for 35 minutes or until dal is tender.
Rinse rice, drain, and set aside. Heat oil in large saucepan. Add onions, chili powder, and salt, cooking until translucent. Stir in rice and add coconut milk, pigeon peas, and stock. Cover and simmer over medium high heat for 10-15 minutes.
Add bell pepper and continue cooking, adding more stock if necessary, until rice is cooked through. Fold in scallions and thyme, season with salt and pepper.
Let cool, garnish with lime wedges and extra scallions and enjoy!
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