Ingredients
One cup whole Mung (soak for 6 hours)
1.5 cups Basmati/Texmati Rice
One table spoon Olive Oil
One teaspoon salt
One cinnamon stick
Six Cloves
Six Black peppercorns
One cup diced onions
One cup diced potatoes
One cup peas
Half cup diced carrots
One cup diced Green pepper
One tablespoon crushed garlic
Half cup of diced tomatoes
Quarter cup of chopped cilantro (optional)
Preparation
Soak the Mung in 3 cups of warm water with a lid on. After 6 hours or so, drain water. In a non stick pan on medium flame, put one tablespoon of olive oil. Put in the cinnamon, cloves, peppercorns and immediately after put in the diced onions. Saute the onions for about 2 minutes. Then add the Mung and stir. Add two cups of hot water. Bring that to a boil and reduce heat to medium and let it simmer for about 7 minutes. Turn heat high and add the rice, potatoes, peas, carrots, Green pepper, and crushed garlic to the pot, salt, and 2.5 cups of water. Bring it to a boil and reduce heat to medim. Cover the pot partially only. Let this simmer for 18 minutes. Turn heat off. Add add the tomatoes. Cover the pot completely and let it rest for a few minutes. Server in bowls. And garnish each serving with the chopped cilantro.
