Vegetable Pullao - beans

Method

• 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 325F (160C).
• 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.
• 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.