About this recipe:Don't be frightened by the long list of ingredients! This rice is a simple and delcious side for any Southeast Asian dish.
300 g basmati rice
300 g split mung beans
2 tablespoons oil
1 onion, thiny sliced
4 bay leaves
1 teaspoon cumin seeds
2 pieces cassia bark
1 tablespoon cardamom seeds
¼ teaspoon black peppercorns
Salt (to taste)
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Method Prep:10min › Cook:25min › Ready in:35min
Wash rice and mung beans. Drain and set aside.
Heat oil in a frying pan. Add onion, bay leaves, cumin seeds, cassia bark, cardamom seeds, cloves, and black peppercorns. Cook over low heat until onion is softened and spices are fragrant (about 5 minutes).
Add rice and lentils and cook, stirring, for 2 minutes. Pour in 1.25 litres water and salt to taste. Bring to the boil, then reduce heat and cook covered over low heat for 15 minutes.
Stir gently (try not to break the grains) and cook uncovered over low heat until all the moisture has evaporated (about 3 minutes). Discard the whole spices and serve.
Terrible dish. I had to keep amending it as it was cooking. It is not made clear whether the spices should be crushed before going into the pot, or if they should be whole. I put them in whole, but think I should have crushed them to release some flavour. Also crushing the spices will leave you with a cleaner looking plate of rice. When the spices remain whole, once served, you get lots of black bits on the plate which is not appealing. Another issue with the recipe, is that lentils take longer to cook than the rice. But the recipe states both should be added at the same time to the pot. There needs to be a different time frame given as to when the rice goes in AFTER the lentils. So when it's cooked the rice is fluffy and not stuck together. If I make this again, it will be heavily tweaked. - 01 Nov 2012