|
Ingredients
|
Quantity
|
|
Moung daal – picked & rinsed
|
185gms
|
|
Grain rice
|
1 ½ decili
|
|
Vegetable oil
|
4 ½ tbsp
|
|
Whole black mustard seeds
|
1 tsp
|
|
Onions – finely chopped
|
4 medium
|
|
Fresh ginger – peeled & chopped
|
1 tsp
|
|
Sting beans – cut in ¼” pieces
|
140gms
|
|
Med – sized mushrooms – diced (3/4 cms
pieces)
|
115gms
|
|
Garam masala
|
2 tsp
|
|
Ground coriander
|
1 ½ tsp
|
|
Fresh coriander or parsley – finely
chopped
|
2 tsp
|
|
Salt
|
1 ½ tsp
|
Put whole mung dal in a bowl with 3/4 litre of water. Cover
lightly and set aside for 12 hours. Drain dal and wrap in a very damp tea
towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an
unused oven) for 24 hours.
Wash rice well and soak in 750 ml of water for half an hour. Drain
well. Preheat oven to 325 degree F.
Heat oil in a wide, heavy, large oven proof pot over a medium-high
flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin
to pop (this takes just a few seconds), put in the onion. Stir and fry for
above 5 minutes or until onion turns brown at the edges.
Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn
heat to medium-low and add the dal, rice, string beans, mushrooms, garam
masala, ground coriander, and salt. Stir and saute for about 10 minutes or
until rice turns translucent and vegetables are well coated with oil.
Add 750 ml hot water and the chopped parsley. Turn heat to a
medium-high flame and cook, stirring, for about 5 minutes or until most of the
water is absorbed. There will be some water at the bottom. Cover the pot first
with aluminium foil, crimping and sealing the edges, and then with its own lid,
place in heated oven for half an hour. Fluff with fork and serve.
The last part of the method can be done on top of the stove too on
very low heat, placing a tawa between the pot and the flame.
