Swaadista

Got leftover rice? Try this nutritious and delicious recipe made with soaked split mung beans, leftover rice, chana dal for added crunch, spices, coconut, and herbs!

Ingredients:

2 tbsp Ghee
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1/2 tsp Chana dal or split chickpeas
2 Green chilies, chopped
a sprig of curry leaves
a small red onion, chopped
1/2 cup split mung beans, soaked for 4-5 hours
1/4 tsp Turmeric powder
1/4 tsp Pepper powder
Salt to taste
1/4 tsp Garam masala
handful of chopped coriander leaves
3 tbsp grated coconut
2 cups cooked basmati rice

Method:

1. Heat the ghee in a pan over medium heat.
2. Add the mustard seeds, cumin seeds, and chana dal. Allow the seeds to pop and sauté until the chana dal turns golden brown.
3. Add the chopped green chilies and curry leaves to the pan.
4. Add the chopped onion and sauté until it becomes translucent.
5. Drain the soaked mung beans and add them to the pan. Stir in the turmeric powder, salt, and black pepper powder, and sauté for a couple of minutes.
6. Add the garam masala and sauté for an extra few seconds.
7. Transfer the cooked basmati rice into the pan, stirring to combine all ingredients. Cover and cook on low heat for 4 to 5 minutes, stirring occasionally to prevent burning.
8. Finally, add the grated coconut and chopped coriander leaves, and mix well.
9. Serve the nutritious and delicious mung bean rice with plain yogurt or raita. Enjoy!

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