This is a unique dish that is protein rich and is incredibly tasty too. Here is how to make it at home.

Ingredients
1 cup mung beans
1 cup basmati rice
3 tbsp ghee
¼ cup cashews
¼ cup raisins
5 cardamom pods
5 cloves
1 small piece of cinnamon
2 big onions
¼ cup yoghurt
½ tsp turmeric powder
1 ½ tsp fennel powder
Salt as required
2 cups water
1 cup first extract of coconut milk
Palm full of chopped coriander and mint leaves

Preparation
Soak the mung beans overnight
Soak the basmati rice for at least 30 minutes before cooking
Heat ghee in a thick bottomed pan
Fry the cashews and raisins; keep them aside to be used later
In the same pan roast cinnamon, cloves and cardamom
Sauté onions, green chilies and ginger – garlic paste
Add turmeric powder and fennel powder
When the raw smell of the powders is gone add tomato and yoghurt
Mix well
Cook until the water from the curd reduces and the tomato becomes mushy
Now add chopped mint and coriander leaves
Transfer these into a pressure cooker
Add 2 cups waters and 1 cup coconut milk and salt as required
When the water boils rapidly add soaked mung beans and rice
Close the lid without the whistle
When steam begins to come out of the nozzle, put on the whistle
Cook for eight minutes on low flame
Open the cooker only after the pressure has been completely gone
Finally, garnish with fried cashews and raisins
Enjoy with raita and pickle.

Watch preparation video here

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