Water (when using a pressure cooker)
Water (when using a pot/sauce pan)
Ghee (or Coconut/Sunflower oil)
Black pepper powder
Fresh grated ginger
Green beans (8.8 oz)
Cut the green beans & carrots into small pieces .
Heat the ghee (or alternative oil) in a pressure cooker, pot or saucepan .
Add the cumin seeds – when they begin to crack, add the grated ginger.
Add the carrots and green beans and stir for about a minute .
Add the mung daal and the uncooked rice and stir.
Add the salt, black pepper, turmeric powder, and water. Cover and cook until the pressure cooker whistles 8-9 times. If you use a pot or saucepan, cook for about 20-25 mins or until rice and mung daal are soft.
Stir the mixture regularly and add water when necessary.
Serve with tangy coriander or mint chutney. If you desire, you can add other cooked vegetables like zucchini, spinach or pumpkin.