Serves 4
- 1 cup dried moong beans
- 2 cup rice
- 2 medium potatoes
- 2 medium onions
- 2 medium tomatoes
- 1/4 cup oil
- 1/ 2 tsp cumin seed
- 6 cardamom pods
- 1/2 tsp black pepper
- 6 cloves
- 1 piece (1”) cinnamon stick
- 1 tbsp tomato paste
- 2 tsp salt.
- 1 tbsp green masala
- 1 cup yoghurt
- 2 tbsp chopped cilantro
- 1/2 tsp garam masala
- 1/4 tsp saffron
- 2 cups oil or frying
Instructions
- Soak moong overnight or at least 5 hours.
- Boil the rice: In a medium saucepan boil 6 cups of water, add 1 tsp salt. When the water starts to boil add the rice and cook it for about 5 minutes. The rice should not be fully cooked. Drain the water and rinse it in cold water. Drain the rice and leave it aside.
- Peel the potatoes and cut them in quarters.
- Peel the onions and slice them very thin.
- Finely dice the tomatoes.
- In a wok, heat the oil and deep fry the potatoes about 5 minutes or till they are light gold and cooked through. Deep fry the onions till they are golden brown and crispy. Drain both of these on paper towel.
- Heat a quarter cup oil in a medium saucepan, add the cumin, cardamom, cloves, black pepper and cinnamon. Add the chopped tomatoes and cook for a couple of minutes stirring. Add the tomato paste, salt, green masala and mix well. Add the yoghurt and mix well, cook for 2 minutes. Rinse and drain the moong beans and add this to the saucepan. Add 1 cup water. lower the heat. Cook covered for about 10 minutes. The beans should not be cooked through.
- Sprinkle chopped cilantro on the moong. Add the fried potatoes, layer the fried onion, sprinkle the garam masala on it.
- Put the rice on top of the masala, drizzle the saffron water and then oil on top.
- Cover the saucepan with a lid or tin foil and cook it in the preheated 350 degree oven for about 20 minutes.
- Serve on a plate with rice at the bottom and masala on top.
- Serve it with carrot pickle and kachumber.