Mystic
Oct 2nd, 2004, 01:40 AM
- 1.5 cups (300g) basmati rice
- 1.5 cups (300g) split mung beans (moong dhal)
- Small amount olive oil
- 1 onion, sliced
- 3 bay leaves
- 1 tsp cumin seeds
- 2 pieces cassia (or cinnamon) bark
- 1 tsp cardamom
- 6 cloves
- black pepper to taste
1. Heat oil in a pan, and add the onion, bay leaves and spices and cook over a low heat for 5 minutes, or until the onion is softened and the spices are fragrant. Add the rice and mung beans and cook, stirring for 2 minutes.
2. Pour in 1.25L of boiling water and season with salt. Bring to the boil, then reduce heat and cook, covered, over low heat for 15 minutes. Stir gently to avoid breaking the grains and cook, uncovered until all the moisture has evaporated.
3. Remove the cassia bark and (if possible) the cloves and serve
* You can use any split legume in place of the mung beans, like lentils
* I use brown rice but it takes ages to cook and the mung beans go very mushy and it ends up very stewy.
- 1.5 cups (300g) split mung beans (moong dhal)
- Small amount olive oil
- 1 onion, sliced
- 3 bay leaves
- 1 tsp cumin seeds
- 2 pieces cassia (or cinnamon) bark
- 1 tsp cardamom
- 6 cloves
- black pepper to taste
1. Heat oil in a pan, and add the onion, bay leaves and spices and cook over a low heat for 5 minutes, or until the onion is softened and the spices are fragrant. Add the rice and mung beans and cook, stirring for 2 minutes.
2. Pour in 1.25L of boiling water and season with salt. Bring to the boil, then reduce heat and cook, covered, over low heat for 15 minutes. Stir gently to avoid breaking the grains and cook, uncovered until all the moisture has evaporated.
3. Remove the cassia bark and (if possible) the cloves and serve
* You can use any split legume in place of the mung beans, like lentils
* I use brown rice but it takes ages to cook and the mung beans go very mushy and it ends up very stewy.