Ingredients
– 1 cup split mung beans
– 1 cup basmati rice
– 3 tablespoons ghee or oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 6 cups vegetable broth or water
– Salt to taste
Method
1. Rinse the mung beans and rice under cold water until the water runs clear.
2. Heat the ghee or oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté until the onion becomes soft.
3. Stir in the cumin seeds, turmeric powder, and a pinch of salt. Cook for about one minute until fragrant.
4. Add the rinsed mung beans and rice to the pot. Pour in the vegetable broth or water. Bring to a boil, then reduce the heat to low.
5. Cover and simmer for about 30 minutes or until the rice and beans are cooked through. Stir occasionally and add more water if needed.
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