Mung Bean Rice (Mash Pulao)

• •1 cup Split Yellow Mung Beans (Moong Dal) (rinsed thoroughly)
• •1 cup Basmati Rice (rinsed thoroughly)
• •2 tbsp Ghee or Vegetable Oil
• •1 tsp Cumin Seeds
• •1 piece Onion (medium, finely chopped)
• •1 tbsp Fresh Ginger (grated)
• •2 cloves Garlic (minced)
• •0.5 tsp Turmeric Powder
• •1 tsp Coriander Powder
• •0.5 tsp Red Chili Powder (optional)
• •1 tsp Salt (or to taste)
• •4.5 cup Water
• •0.3 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. 1

   Rinse the split yellow mung beans (moong dal) and basmati rice separately under cold running water until the water runs clear. Drain well and set aside.

2. 2

   Heat ghee or vegetable oil in a large pot or Dutch oven over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.

3. 3

   Add the chopped onion to the pot and sauté until it turns translucent and lightly golden, about 5-7 minutes. Stir frequently.

4. 4

   Add the grated ginger and minced garlic. Sauté for another minute until fragrant, being careful not to burn the garlic.

5. 5

   Stir in the turmeric powder, coriander powder, and red chili powder (if using). Cook for 30 seconds, stirring constantly, to bloom the spices.

6. 6

   Add the rinsed mung beans and rice to the pot. Stir well to coat them with the spices and aromatics. Cook for 1-2 minutes.

7. 7

   Pour in the water and add the salt. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer.

8. 8

   Cook for 15-18 minutes, or until all the water has been absorbed and the rice and mung beans are tender. Do not lift the lid during cooking.

9. 9

   Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, gently fluff the mung bean rice with a fork.

10. 10

    Garnish with fresh chopped cilantro and serve hot. It pairs wonderfully with a side of yogurt, pickle, or a simple salad.

Chef's Tips

• 💡For quicker cooking, you can soak the split yellow mung beans for 30 minutes to an hour before rinsing.
• 💡Adjust the amount of water slightly if you prefer a drier or more porridgy consistency. For a creamier khichdi, you can add an extra 1/2 cup of water.
• 💡Feel free to add finely chopped vegetables like carrots, peas, or spinach along with the water for added nutrition and flavor.