recipe by Jasmine Hemsley
serves 1-2, ve, df, gf
70g white basmati rice, soaked for 1 hour
70g mung beans, soaked over night
2 tablespoon butter
1 bay leaf
pinch of asafoetoetida
370ml water
1 tsp cumin sededs
5cm piece fresh ginger, finely chopped
1 teaspoon ground turmeric, or 1inch piece fresh, finely chopped
1/4 teaspoon black pepper
pinch of salt to taste
fresh coriander to serve (optional)
method
rinse the rice and mung beans
in a large saucepan, melt half the butter and sauté the bay leaf and asafoetoetida
add the mung beans, rice and water and simmer for 20-25 minutes, adding more water if necessary
cook until tender
in a separate pan, melt the remaining butter, add the cumin seeds and cook gently until they start to pop
add the ginger and sauté until golden brown then add the turmeric and sauté for a few more minutes
add this to the rice and dal mixture and cook for 5-7 minutes, stirring often
season with salt and pepper and serve with the coriander