Vegetable Pullao
Ingredients
1 C.(s) whole mung bean picked over and washed
2 C.(s) long grain rice
4 1/2 Tbsp. vegetable oil
1 tsp. whole black mustard seeds
1 medium onion peeled and finely chopped
4 medium garlic cloves peeled and finely minced
1 tsp. peeled, minced ginger
1/3 pound string beans; trimmed and cut into 1/4 pieces
2 tsp. garam masala
1 1/2 tsp. ground coriander
2 1/2 tsp. salt
2 Tbsp. finely minced parsley preferably chinese
Cooking Instructions
Put mung beans in a bowl with 3 C. water. Cover lightly and set aside for 12 hrs. 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 hrs. Wash rice well and soak in 4 C. of water for half an hr. 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 sauté for about 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 C. 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 hr. Fluff up with a fork and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)