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Dhingri-Beans Pullao

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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Vegetables Lao India acces, Veggie 1 servings

INGREDIENTS

1 185 gram Who mung dal picked over and washed
1 1 1/4 decili grain rice
4 1/2 tb Vegetable oil
1 ts Whole black mustard seeds
4 md Sized onion; peeled and finely
; chopped
1 ts Peeled and finely chopped fresh ginger
140 g String beans; trimmed and cut
; into 1/4 in. long
; pieces
115 g Medium sized mushrooms; diced into 3/4 cms
; pieces
2 ts Garam masala
1 1/2 ts Ground coriander
2 ts Finely chopped fresh green ground; or parsley
; coriander
1 1/2 ts Salt

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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