3/4 cup whole green mung beans
1 cup brown rice (not instant or quick cook)
1/4 cup chopped cilantro, plus extra for garnish
3 garlic cloves
1 Tablespoon peeled and roughly chopped ginger (OR 1 teaspoon ground ginger)
1 teaspoon Garam Masala (see recipe below or buy premixed)
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
3 Tablespoons good quality coconut oil (or water for sautéing if oil-free)
1 onion, finely chopped
3/4 teaspoon cumin seeds
1 1/4 teaspoon dill seeds
1 or 2 jalapeños to taste, seeded and finely diced (optional)
3 medium tomatoes, cut into wedges
1/2 cup whole milk yogurt, plain (omit for vegan or use vegan option)
Method: Place mung Beans and brown rice together on a bowl and cover with water. Set aside. Pound with mortar and pestle or purée cilantro, garlic, ginger, and spices.
Heat coconut oil in a large saucepan over medium heat. Add the onion, 1/2 teaspoon cumin seeds, and 1 teaspoon dill seeds. Cook until onion starts to color, 5-7 minutes, then add cilantro mixture and cook 3 more minutes.
Drain water off beans and rice and add to saucepan along with 1 quart water and 1 1/2 teaspoon salt.
Bring to boil, reduce heat, and cook until beans and rice are tender. (About 45 minutes.) Watch carefully not to burn on the bottom of the pan. Let stand 10 minutes.
Heat the remaining coconut oil in a small skillet over medium heat. Add remaining cumin and dill seeds, along with the jalapeños if using. Cook until seeds start to brown, then raise the heat and add tomato wedges and sauté until tomatoes begin to soften. Just a few minutes.
Serve the rice and beans garnished with the spiced tomatoes, yogurt, and extra cilantro.
Homemade Garam Masala
This is easy to make once you’ve bought the ingredients for the first time. This blend is wonderful in Indian dishes.
1 Tablespoon ground cumin
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cardamom
1 1/2 teaspoon black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
Method: Mix all ingredients and store in airtight container in a cool dry place.
I had the beautiful privilege of catching up with one of my best friends today. I served this dish with homemade honey wheat bread and green tea with jasmine and local raw honey.