mung bean pilaf

mung bean pilaf


for lentil
3/4 cup mung bean - washed and soaked
1 1/2 cups water
1/4 teaspoon turmeric
1/3 teaspoon salt
for rice
2 1/2 cups rice - washed and soaked
5-6 garlic cloves - sliced
1/2 medium onion - sliced
1 tablespoon ghee
1 tablespoon butter
1 teaspoon cumin powder
1 teaspoon cumin seeds
1/4 teaspoon nigella seeds
1 tablespoon garlic powder
1 teaspoon paprika
1 tablespoon red chili flakes, to taste
1 teaspoon red chili powder
1/2 teaspoon turmeric
1 tablespoon coriander powder
1/2 teaspoon garam masala
1 1/2 tablespoons salt, to taste
water, as needed


for lentil
Wash mung bean and soak in 2 cups of water for 20-30 minutes.

In a covered pot, boil water with turmeric, salt, and soaked mung bean for 15-20 minutes over low-medium heat.

for rice
Meanwhile, wash and soak rice in 5 cups of water for 20-30 minutes.

Heat a large pot with ghee and saute onion, garlic, and cumin seeds. When onion and garlic start turning golden brown, add water (make sure water level is an inch above the rice), rice, cumin powder, nigella seeds, garlic powder, paprika, red chili flakes, red chili powder, turmeric, coriander powder, garam masala, and salt over the medium-high flame; half-cover the pot with a lid.

When the water has evaporated, add butter, fully cover with the lid, and cook over low heat for 13-15 minutes. Fluff up the pilaf and serve hot.

No comments

Post a Comment