Dhingri-beans pullao

1 servings

Ingredients

Quantity Ingredient
1 185 gram Who mung dal picked over and washed
1 1 1/4 decili grain rice
4½ tablespoon Vegetable oil
1 teaspoon Whole black mustard seeds
4 mediums Sized onion; peeled and finely
; chopped
1 teaspoon Peeled and finely chopped fresh ginger
140 grams String beans; trimmed and cut
; into 1/4 in. long
; pieces
115 grams Medium sized mushrooms; diced into 3/4 cms
; pieces
2 teaspoons Garam masala
1½ teaspoon Ground coriander
2 teaspoons Finely chopped fresh green ground; or parsley
; coriander
1½ teaspoon Salt

Directions

Put whole mung dal in a bowl with ¾ litre of water. Cover lightly and set aside for 12 hours. Drain dal and wrap in a very damp tea towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours.

Wash rice well and soak in 750 ml of water for half an hour. Drain well Preheat oven to 325 degree F.

Heat oil in a wide, heavy, large oven proof pot over a medium-high flame.

When hot, put in the mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for above 5 minutes or until onion turns brown at the edges.

Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the dal, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil.

Add 750 ml hot water and the chopped parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. There will be some water at the bottom. Cover the pot first with aluminium foil, crimping and sealing the edges, and then with its own lid, place in heated oven for half an hour. Fluff with fork and serve.

The last part of the method can be done on top of the stove too on very low heat, placing a tawa between the pot and the flame.

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