|Basmati Rice with Mung Beans Recipe: Serves 4-6|
|225g basmati rice||150g skinless mung beans (mung dhal)|
|50g ghee or unsalted butter||1 teaspoon cumin seeds|
|1 teaspoon black peppercorns||2.5cm piece root ginger, grated or minced|
|15-20 curry leaves||1½ teaspoons salt|
|50g raw cashews, chopped||2 tablespoons chopped fresh coriander leaves|
- Wash the rice and the mung beans in several changes of water and soak them, separately, for approximately 20 minutes. Drain thoroughly.
- Reserve 1 tablespoon of the ghee or butter and heat the remainder in a heavy-based saucepan over low heat.
- Add the cumin seeds and the black peppercorns. Fry them for 15-20 seconds and add the ginger followed by the curry leaves. Fry them for 25-30 seconds.
- Add the rice and the beans, raise the heat slightly, and sauté for 2-3 minutes.
- Add the salt and pour in 700ml hot water. Bring to the boil, reduce the heat to very low, and cover the pan tightly. Cook for 10 minutes and switch off the heat source.
- Leave the pan undisturbed for 10 minutes.
- Meanwhile, heat the reserved ghee or butter in a small pan over low heat and fry the cashews until they are lightly browned.
- Using a metal spoon, transfer the rice onto a serving plate. Spread the chopped coriander leaves evenly on top, followed by the fried cashews along with the ghee or butter in which they were fried.
- Serve with a vegetable, meat, poultry, or fish curry.
Experience the delightful blend of flavors with our Basmati Rice with Mung Beans recipe
This heartwarming dish combines the delicate grains of basmati rice with skinless mung beans, creating a wholesome and satisfying meal that will please your taste buds.
To start this culinary adventure, we meticulously wash and soak the basmati rice and mung beans, ensuring they are clean and ready to absorb the rich flavors of the dish.
In a heavy-based saucepan, we infuse ghee or unsalted butter with the earthy aromas of cumin seeds, black peppercorns, and ginger, complemented by the refreshing fragrance of curry leaves. As the spices release their delightful essence, we add the rice and mung beans, allowing them to sauté and develop a gentle nutty flavor.
The addition of salt and hot water creates the perfect cooking environment for the rice and beans, which simmer gently until tender and fully cooked. We let the dish rest, allowing the flavors to meld and the grains to absorb any remaining moisture, resulting in a light and fluffy texture.
To elevate the dish further, we lightly brown raw cashews in reserved ghee or butter, adding a delightful crunch and nutty taste to each bite.
Served with a side of vegetable, meat, poultry, or fish curry, this Basmati Rice with Mung Beans recipe, also known as Ven Pongal, is a delightful celebration of flavors and textures. Traditionally made with ghee, this dish offers a distinctive taste, while unsalted butter provides a delightful alternative.
Indulge in this aromatic and easy-to-cook dish, and allow its heartwarming taste to transport you to a world of culinary joy.