Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Whole mung bean
-- picked over and washed
2 c Long-grain rice
4 1/2 tb Vegetable oil
1 t Whole black mustard seeds
1 md Onion
-- peeled and finely chopped
4 md Garlic cloves
-- peeled and finely minced
1 t Peeled, minced ginger
1/3 lb String beans -- trimmed
-- and cut into 1/4" pieces
2 ts Garam masala
1 1/2 ts Ground coriander
2 1/2 ts Salt
2 tb Finely minced parsley
-- preferably Chinese
Put mung beans in a bowl with 3 cups water. Cover
lightly and set aside for 12 hours. Drain beans and
wrap in a very damp dish towel. Put the wrapped
bundle in a bowl. Put this bowl in a dark place (like
an unused oven) for 24 hours.
Wash rice well and soak in 4 cups of water for half an
hour. Drain well.
Preheat oven to 325 F.
Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot
over a medium-high flame. When hot, put in mustard
seeds. As soon as the mustard seeds begin to pop
(this takes just a few seconds), put in the onion.
Stir and fry for about 5 minutes or until onion turns
brown at the edges. Add the garlic and ginger. Fry,
stirring, for about 1 minute. Turn heat to medium-low
and add the mung beans, rice, string beans, mushrooms,
garam masala, ground coriander, and salt. Stir and
saute for about 10 minutes or until rice turns
translucent and vegetables are well coated with oil.
Add 4 cups hot water and the minced parsley. Turn
heat to a medium-high flame and cook, stirring, for
about 5 minutes or until most of the water is
absorbed. (There will be an inch or so of water at the
bottom.) Cover the pot first with aluminum foil,
crimping and sealing the edges, and then with its own
lid. Place in heated oven for half an hour. Fluff up
with a fork and serve.
