Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 1 : 00 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1 tbsp ghee
- 2 tbsp ginger finely chopped
- 1 *pinch of asafoetida
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp turmeric
- 3/4 cup carrots and potatoes chopped
- 1 cup rice
- 1 cup mung beans
- 6 cups
- 10 leaves (a must)
Preparation
Rinse rice and mung beans until water becomes clear. Heat ghee in sauce pan, add curry leaves and half the ginger and stir. Add asafortida, cumin and stir. Add salt and turmeric then stir. Add rice and mung mixture, stirring rapidly so nothing burns. Cook for a min or two then add remaining ingredients, water, veggies, and ginger. Bring to a boil then cover. Cook on low until water is absorbed.
