Prep 20 mins
Cook 30 mins
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.
- 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
- 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).
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.
I felt very calm after eating this - it has some flavor, but it's not too starchy or too hard to digest, either. I love the flavor of cilantro with ginger and coconut in a chilled noodle salad (see recipe #123371). This was interesting - some of the same flavors, but a hot dish. The mung beans don't have as strong a "beany" flavor as some other beans. I would not really describe this as a soup. Most of the water was absorbed. That may be because I was out of basmati rice and had to use jasmine rice, but from the proportions I'd guess it would happen with any kind of rice. I am glad Charishma tried this first, because it wouldn't have occurred to me to add salt - I don't even like salt - but she's right; it's much better if you add some. I also used canola oil instead of ghee and put yogurt on top.