Ingredients
Scale
- 1/2 cup basmati rice
- 1/4 cup dried mung beans
- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/4 tsp cumin seed
- 1/4 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 inch ginger, minced
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- 1/4 tsp garam masala
- 1/4 tsp cumin powder
- 3 cups of water
- 1/4 cup peas
- chopped cilantro (optional)
- 1 tbsp toasted cashews (optional)
- pinch of dry garlic chutney (optional)
- plain greek yogurt (optional)
Instructions
- Wash rice and mung beans until water runs clear.
- In a large saucepan or pressure cooker, heat oil on medium-high heat. Add mustard seeds and cumin seeds. When they start to pop, add onions and lower heat to medium-low. Saute onions for 1 minute.
- Add minced garlic and ginger and saute for 30 seconds.
- Add turmeric, red chili powder, garam masala, cumin powder and salt to taste and saute 30 seconds.
- If you’re using a pressure cooker— add water and peas, close the lid and cook for 15 minutes. Turn off stove and let cool before opening.
- If you use a saucepan– add water and bring to a boil. When the water boils, add peas. Cover and simmer on low heat for 30-40 minutes. Be sure to stir the rice once or twice to make sure the bottom doesn’t burn.
- Add additional salt if needed, sprinkle with toasted cashews, chopped cilantro, and dry garlic chutney. Serve with plain yogurt. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
