INGREDIENTS

INSTRUCTIONS

Put mung beans in a bowl with 3 cups water.  Cover lightly and set aside
for 12 hours.  Drain beans and wrap in a very damp dish 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 4 cups of water for half an hour. Drain well.
Preheat oven to 325 F.
Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high
flame.  When hot, put in 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
about 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 mung beans, 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 4 cups hot
water and the minced 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 an inch or so of water at the bottom.) Cover the pot first
with aluminum foil, crimping and sealing the edges, and then with its own
lid.  Place in heated oven for half an hour.  Fluff up with a fork and
serve.
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by:
Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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