1 c. basmati rice
1/2 c. mung beans (or other type of legumes such as lentils)
2 T whey or yogurt
2 1/2 c. water (plus whatever you use to soak the dry beans beforehand)
2-4 T coconut oil or ghee
1 T turmeric
1 T coriander
1 T cumin
1/2 t. ground pepper
1 t. salt (or to taste)
1. Begin by looking over the mung beans for any stones or other debris. Once they have passed inspection, soak the mung beans overnight or in advance with the whey or yogurt and some water.
2. When you are ready to start cooking, strain the beans and rinse them well along with the rice.
Place the rinsed rice and beans in a pot with 2 and a 1/2 cups of water.
Heat on high until it starts to boil. Reduce heat to low and continue to let it simmer for 30 minutes.
3. Ten minutes before the rice and beans are finished cooking, heat coconut oil or ghee in a large pan. Add the chopped onions to the warmed oil and saute until they become translucent.
4. Add the spices and saute for about 30 seconds or until you start smelling the spices.
5. Add the cooked rice and mung beans mixture and combine the two together well.
**They say this dish is a simple and typical home-y dish made in India (the same popularity as chicken soup is for us in America). I used a can of kidney beans, and onion powder (since I was limited to what I had on hand). But it tasted like a nice, simple Indian meal. We ate with warm tortillas to rip off pieces and scoop the rice onto with our fingers (the only way to eat Indian food like this). :)