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Combining Whole Green Moong along with rice, spices and nuts was one of the best dishes I have savored in my lifetime of marriage into the Gujarati food. It serves as a great wholesome one dish meal along with Gujarati Kadhi or Palak Nu Raito accompanied along with crispy Masala Papad and Kachi Keri Nu Achaar.
Makes: 3-4 servings
1 cup rice
¼ cup green mung beans soaked for 5-6 hours or overnight
1 cup steamed carrots, beans
½ teaspoon turmeric powder
½ cup fresh tomato puree
1/4 cup freshly ground onion paste, along with 1 inch ginger and 2 cloves garlic
1/4 teaspoon cinnamon powder
1/4 teaspoon cardamom powder
½ teaspoon cumin seeds
2 slit green chillies (optional of giving children)
1 tablespoon of freshly chopped coriander leaves
1 tablespoon ghee
salt to taste
Soak the green moong beans for 5-6 hours or overnight. Wash and soak the rice in 2 cups of water for 1 hour.
Heat ghee in a large sauce pan on medium heat; add the cumin seeds and allow them to crackle. Stir in the onion paste and saute on medium heat until the onions change color and begin to get a sweet smell. Stir in the tomato puree, spice powders, turmeric powder, green chillies. Sauté the above mixture until the tomatoes become tender and soft. Stir in the rice, soaked green moong and salt along with the water that it was soaked in.
Allow the mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice for about 30 minutes or more minutes until the rice and green gram has been fully cooked and all the water has been absorbed. Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Gently stir in the steamed vegetables, chopped coriander leaves and serve warm.
You could alternatively cook in the pressure cooker if you prefer that method.