Ingredients
½ cup mung beans, washed and soaked for 5 to 10 minutes
½ cup rice, washed and soaked for 5 to 10 minutes
1 tbsp coriander powder
1 tsp cumin powder
½ tsp turmeric powder
2 tbsp clarified butter + 1 tbsp olive oil
½ tsp cumin seeds
5 garlic cloves, pounded
4 to 5 tbsp coriander leaves, chopped
2 tsp salt
2 sprigs curry leaves
1 tomato chopped
¼ tsp mustard seeds
¼ tsp of asafoetida powder
1 small lime-sized tamarind ball water, soaked and strained (soak the tamarind in warm water, strain it to get the sediments out)
¼ tsp chilli flakes (optional)
2 full green chillies (optional)
1 onion or 7 to 8 button onions, minced
½ cup mixed vegetables (optional)
2 tsp of sugar
Method
Take a pressure cooker, add the clarified butter and oil. As it warms add the mustard seeds. Let it start to splutter. Add the cumin seeds.
Add the garlic and curry leaves. Sauté until the raw smell dissipates. Takes about 30 to 40 seconds. The flame is on medium.
Now add the onions, sauté for minutes so that it wilts. Add the tomatoes and chopped coriander. Cook until it becomes mushy.
Now add all the spice powders. Sauté for further 2 to 3 minutes.
Add the mixed vegetables. Mix well. Then the mung beans and the rice, so that everything is well coated. Add 4 cups of water. Let it simmer for about two minutes.
Place the lid of the pressure cooker. On a medium-high flame, let there be 5 whistles. Then lower the flame and let it stay on for 15 or 18 minutes (depending on your liking of doneness).
Turn off the flame and let it cool on its own. After about 10 minutes, the pressure would have released. Check for seasoning, sourness and doneness. You might need to add another cup of hot water, while the pot simmers over a very low flame. Mix your added seasoning (salt, sugar, tamarind) in the hot water to add to the mung bean porridge – it ensures even distribution.
You can finish off with a dollop of butter, if you like. Serve hot.
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