Mung Bean Rice (Mash Pulao)

A heartwarming and flavorful one-pot dish, this inspired mung bean rice combines tender split yellow mung beans with fluffy rice and aromatic spices. It's a nourishing and easy-to-digest meal, perfect for a cozy weeknight.

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.

   Time: 3 min
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.

   Time: 1 min
3. 3.

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

   Time: 7 min
4. 4.

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

   Time: 1 min
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.

   Time: 1 min
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.

   Time: 2 min
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.

   Time: 5 min
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.

   Time: 18 min
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.

   Time: 5 min
10. 10.

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

    Time: 1 min