1 cup Mung beans (soaked overnight)
1 cup Basmati rice
2 tsp MA’s Ginger Paste
2 tsp salt
1/3 cup ghee
1 inch MA’s Cinnamon stick, broken into 2-3 pieces
4-5 MA’s cloves
2 tsp salt
4 cups water
Step 1
Heat ghee in a deep frying pan over a medium heat.
Step 2
Add cinnamon sticks, cloves and lightly saute for a minute.
Step 3
Add rice, mung beans, ginger, salt and fry for about 5-10 minutes. Make sure the rice and mung beans are evenly coated with ghee.
Step 4
TextAdd water and bring to boil
Step 5
Cover and lower the heat to simmer. Cook for 2-3 minutes.Serve warm with curry.