Moong Pulao (Mung Bean Pulao)

Ingredients:

75g whole mung beans (moong)
80g rice, soaked for 30 minutes in cold water
5 tbsp oil
1 onion, sliced
1 tbsp ginger paste (or finely grated)
1 tbsp garlic paste (or finely grated)
1 tsp whole cumin seeds
6 black peppercorns
6 whole cloves
1 black cardamom pods, crushed
1.5cm length of cinnamon
1 tsp salt

Method:

Heat a pan on medium heat until hot then dry roast the mung beans for 2 minutes before transferring to a saucepan. Add about 750ml water, bring to a boil and continue boiling until the mung beans are just tender (but are not falling apart) [typically about 50 minutes, but this time varies]. Drain well and set aside.

Heat the oil in a pan and use to cook the onions until they begin to brown (about 8 minutes) then stir in the ginger, garlic, cumin seeds, black peppercorns, cloves, cardamom pod and cinnamon. Season with the salt then stir-in 120ml of water. Stir to combine thoroughly then bring to a simmer and cook until the water has evaporated (about 40 minutes). Add the cooked mung beans and pre-soaked rice. Now add just enough water to cover the contents of the pan by a depth of 15mm.

Bring to a simmer then cover and cook until the rice is tender (about 25 minutes). Reduce the heat to a minimum and continue coking for a further 5 minutes then take off the heat and serve. Accompany with a side dish made of thickly-sliced onions in mint chutney.