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Categories:Viewed: 81 - Published at: 6 years ago
Ingredients
- 1 cup white basmati rice
- 1 cup split mung beans
- 1 tablespoon ghee or 1 tablespoon butter
- 1/4 teaspoon cumin seed
- 1/4 teaspoon brown mustard seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon rock salt or 1/4 teaspoon sea salt
- 4 cups water
Method
- Rinse the rice and mung beans until the water is clear.
- In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
- Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
- Add the water and bring to a boil. Boil for 5 mins, uncovered, strring occasionally.
- Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.
