INGREDIENTS

INSTRUCTIONS

Put whole mung dal in a bowl with 3/4 litre of water. Cover lightly
and set aside for 12 hours. Drain dal and wrap in a very damp tea
towel. Put the wrapped bundle in a bowl. Put this bowl in a dark  place
(like an unused oven) for 24 hours.  Wash rice well and soak in 750 ml
of water for half an hour. Drain  well Preheat oven to 325 degree F.
Heat oil in a wide, heavy, large oven proof pot over a medium-high
flame. When hot, put in the mustard seeds. As soon as the mustard
seeds begin to pop (this takes just a few seconds), put in the onion.
Stir and fry for above 5 minutes or until onion turns brown at the
edges.  Add the garlic and ginger. Fry, stirring, for about 1 minute.
Turn  heat to medium-low and add the dal, rice, string beans,
mushrooms,  garam masala, ground coriander, and salt. Stir and saute
for about 10  minutes or until rice turns translucent and vegetables
are well  coated with oil.  Add 750 ml hot water and the chopped
parsley. Turn heat to a  medium-high flame and cook, stirring, for
about 5 minutes or until  most of the water is absorbed. There will be
some water at the  bottom. Cover the pot first with aluminium foil,
crimping and sealing  the edges, and then with its own lid, place in
heated oven for half  an hour. Fluff with fork and serve.  The last
part of the method can be done on top of the stove too on  very low
heat, placing a tawa between the pot and the flame.  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1552
Calories From Fat: 593
Total Fat: 67.3g
Cholesterol: 0mg
Sodium: 4970.9mg
Potassium: 1395.4mg
Carbohydrates: 236.8g
Fiber: 16.4g
Sugar: 111.9g
Protein: 16.5g