Preparation:
Bir Mala Beca teaches cooking classes at the Hare Krishna Community in Culver City, CA. As a vegetarian cook, she focuses on how to enhance legume protein with nuts, grains or dairy products. In this recipe, she uses fried cashews, basmati rice and clarified butter.
Place mung beans and rice in strainer and rinse well. Heat ghee in non-stick Dutch oven. Add cashews and fry until golden. Remove and set aside.
In same oil, fry cumin, chile and ginger until lightly browned. Add turmeric and asafetida. Add cauliflower and stir until well mixed with spices. Cook gently 5 to 10 minutes. Add mung beans and rice. Add 5 cups water and bring to boil. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed. Mixture should be moist and creamy. If too dry, add remaining 1 cup water. When done, fold in salt, butter, peas, tomatoes and cashews. Serve topped with cilantro. Accompany with lemon wedges to squeeze over mixture and with yogurt. |
