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