1 1/2 cups dried mung beans, picked over and washed
1 1/2 cups rice, washed and drained
1 large onion, peeled and finely chopped
1/3 teaspoon turmeric
A pinch of ground cumin (optional)
Oil or butter
- In a medium pot, place the beans, add 3-4 cups of water over medium heat and bring to a boil, reduce heat, cover and cook on medium to low heat for about 30-40 minutes until the beans are soft.
- In the meantime, in a non-stick heavy bottom pot with a tight fitting lid, heat 4 tablespoons of oil or butter and saute the chopped onions until they turn golden, add turmeric and cumin. Stir thoroughly.
- Add the mung beans to the onions, mix gently and cook them together for 5-7 minutes.
- Add the rice to the pot, enough water to cover about 3-4 cups and add salt to taste. Bring to a boil, place a clean soft kitchen cloth between the lid and the pot to absorb the excess moisture and close the lid tightly. Cook for an hour on low heat.