serves
2
prep
15 minutes
cook
45 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 125 g dried split mung beans (with the husks left on)
- 600 ml hot water
- ¼ tsp turmeric powder
- ⅛ tsp asafoetida
- 750 ml (3 cups) vegetable stock
- 2 tbsp extra-virgin olive oil
- 125 g arborio rice
- large pinch saffron threads
- 1 tsp salt
- 50 g butter
- 1 tsp ground black pepper
- coriander chutney, to serve
Instructions
- Wash the split mung beans in cold water several times. Drain, then place in a saucepan that has a tight-fitting lid. Add the hot water, turmeric and asafoetida and bring to the boil over high heat. Cover, reduce the heat to low and simmer for 30 minutes or until the mung beans are tender and are starting to split. Drain and set aside.
- Place the vegetable stock in a saucepan and bring to a gentle simmer.
- Heat the olive oil in a non–stick saucepan over medium-high heat. Add the rice and stir for 2-3 minutes or until lightly toasted. Add the saffron and salt, then gradually add the vegetable stock, waiting for each addition to be absorbed before adding the next. This should take around 15 minutes.
- Once the rice is cooked to nearly al dente, stir in the cooked mung beans and add a little more stock to loosen if necessary. Add the butter and black pepper and beat with a wooden spoon for 1 minute or until creamy. Serve with coriander chutney.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
