Ingredients:
1 cup mung beans
1 cup basmati rice
1 piece gingerroot
2 tablespoons flaked coconut
1 bunch cilantro
1/2 cup water
3 tablespoons ghee ( clarified butter)
1 cinnamon sticks
5 whole cardamom pods
5 whole cloves
10 whole black peppercorns
3 whole bay leaves
1/4 teaspoon turmeric
1/4 teaspoon salt
Directions:
Wash mung beans and rice until water is clear.
Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied.
Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves.
Add blended items to spices, then turmeric and salt, stirring until lightly browned.
Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes).
Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
Servings: 4
Time preparation: 20 min.
Time total: 50 min.