Recipe by Tessa Morales
I love this recipe - not sure where I found the original. So glad that I found it though, because I bought too many whole mung beans once upon a time and didn't know what in the world to do with them - if you have other recipes using whole mung beans, PLEASE let me know.
Top Review by Charishma_Ramchandani
I made this for lunch this afternoon. This makes a complete meal in itself. There are 2 slight changes I felt were necesary and made. The first was to decrease the quantity of oil(which I used as a substitute for ghee) to 1 1/2 tbsps. Secondly, I found the quantity of salt was too less. Unfortunately, when the rice was ready and I tasted it, I realised that just because of having so little as 1/4 tsp. salt, the whole dish was not upto the mark. Next time, I'll be adding 2 tsps. of salt to this while cooking. What I admired the most of this recipe was the aroma of it while it was cooking and the beautiful light green colour of it when it was ready. Thanks for sharing the recipe. I served this with yoghurt and green dal. Will try it again with the right quantity of salt.
- 1 cup mung beans
- 1 cup basmati rice
- 1 piece gingerroot
- 2 tablespoons flaked coconut
- 1 bunch cilantro
- 1⁄2 cup water
- 3 tablespoons ghee (clarified butter)
- 1 cinnamon stick
- 5 whole cardamom pods
- 5 whole cloves
- 10 whole black peppercorns
- 3 whole bay leaves
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon salt
Directions See How It's Made
- Wash mung beans and rice until water is clear.
- Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
- Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
- Add blended items to spices, then turmeric and salt, stirring until lightly browned.
- Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
- Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).