Rice with Mung Beans


  • 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


  • 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

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