Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           split peeled mung beans
   1      cup           basmati rice
   3      tablespoons   ghee -- (clarified butter)
     1/3  cup           raw cashews
   2      teaspoons     cumin seeds
   1      small         jalapeno chile -- chopped
   2      tablespoons   grated ginger root
   1      teaspoon      ground turmeric
   1      teaspoon      asafetida
   1      small         cauliflower -- broken into florets
   5      cups          water -- (to 6)
   1 1/2  teaspoons     salt
   1      tablespoon    butter
     2/3  cup           frozen peas -- thawed in warm
                        -- water
   1      cup           coarsely chopped tomatoes
     1/2  cup           cilantro leaves
                        lemon wedges
                        yogurt

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.