Ingredients
| 6 oz. | who mung dal, picked over and washed | | 1/2 cup | grain rice | | 4-1/2 tbsp. | vegetable oil | | 1 tsp. | whole black mustard seeds | | 4 | md. onions, peeled and finely chopped | | 1 tsp. | peeled and finely chopped fresh ginger | | 5 oz. | string beans, trimmed and cut into 1/4-in. pieces | | 4 oz. | mushrooms, diced into 3/4-cm. pieces | | 2 tsp. | garam masala | | 1-1/2 tsp. | ground coriander | | 2 tsp. | finely chopped fresh parsley | | Ground coriander | | 1-1/2 tsp. | salt |
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Instructions
Put whole mung dal in a bowl with 3/4 litre of water. Cover lightly and set aside for 12 hours. Drain dal and wrap in a very damp tea towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours.
Wash rice well and soak in 750 ml. of water for half an hour. Drain well. Preheat oven to 325°F.
Heat oil in a wide, heavy, large ovenproof pot over a medium-high flame. When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir-fry for 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for approximately 1 minute.
Turn heat to medium-low and add the dal, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and sauté for 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 750 ml. hot water and the chopped parsley. Turn heat to a medium-high flame and cook, stirring, for 5 minutes or until most of the water is absorbed. There will be some water at the bottom.
Cover the pot with aluminium foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff with fork and serve.
Author's Comments
The last part of the method can be done on top of the stove, too, on very low heat, placing a tawa between the pot and the flame.
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