Ingredients
- 1 cup uncooked rice (basmati)
- ½ cup dried mung beans
- ½ cup string beans chopped
- ½ cup carrots chopped
- ¼ teaspoon canola oil
- ¼ teaspoon mustard seeds
- 4 – 5 cloves
- About 10 whole black pepper
- Strand of curry leaves
- Pinch of asafetida (hing)
- 2 teaspoons ghee (clarified butter)
- 1 tablespoon cashew nuts broken into small pieces (optional)
- Salt to taste
Method
- Cook rice and set aside
- Soak mung beans in water for about 4 hours
- Add enough water and cook mung beans until mushy
- Steam carrots and string beans until done
- In a covered sauce pan add oil and add mustard seeds
- Once the mustard seeds start splattering add black pepper and cloves and fry for a minute or two
- Add curry leaves and fry for a minute
- Add carrots, string beans, mung beans, hing and rice to the saucepan and mix well and cook for about 3 – 4 minutes. If needed add a 1 tablespoon of water at a time to prevent burning
- Add salt, cashew nuts and ghee and mix well
