Basmati rice, mung beans, and simple spices combine to make a hearty, nutritious porridge.
Ingredients
1/2 Cup split mung beans (yellow lentils)
1/2 Cup basmati rice
Extra virgin olive oil
1 tsp cumin seeds (not ground)
2 tsp grated fresh ginger
1 tsp ground turmeric
2 tsp dried fenugreek leaves
Kosher or sea salt to taste
Step one
In a medium bowl, combine the mung beans and rice, cover with water, and allow to soak for at least 30 minutes, or up to 2 hours. Drain and set aside.
Step two
In a large saucepan over medium high heat, add two tablespoons extra virgin olive oil and the cumin seeds. Cook, stirring constantly, until the seeds are toasty and fragrant, then reduce the heat to medium. Add the mung beans, rice, ginger, turmeric, and fenugreek, and cook, stirring frequently, until the mung beans and rice are translucent and the whole pot is sizzling and fragrant.
Step three
One cup at a time, add the water, allowing it to come to a boil before adding more. Once 6 cups of water have been added, bring it to a full boil, then reduce the heat to medium low and allow to simmer for 2-4 hours, stirring frequently. You’ll know it is done when the mung beans and rice have burst, and it has thickened into a porridge similar to oatmeal. It should not be watery.
Step four
Remove from the heat, and season with kosher or sea salt to your taste.
Serve with fresh coriander (cilantro), lime wedges, and your choice of toppings. Store any unused portion in the refrigerator for up to one week.
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