Ingredients (Makes 4–6 Serving):

4 tablespoons vegetable or coconut oil

1/4 teaspoon ground asafetida

1 teaspoon whole cumin seeds

1 small onion, peeled and sliced

1-inch piece fresh ginger, peeled and finely chopped

2 black cardamom pods

2 cloves garlic

1/4 teaspoon garam masala

1/2 teaspoon turmeric

1 cup split mung beans

1/2 cup long-grain brown rice

Salt to taste

About 5 cups water

Directions:

Heat oil in a large heavy-bottom saucepan casserole over medium heat. Add asafetida and cumin seeds.

As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.

Add cardamom pods, garlic, garam masala, and turmeric. Stir and fry for 1 minute.

Add the mung beans and rice. Sauté for about a minute or two.

Add salt and water, and bring to a boil.

Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.