- 1/2 cup basmati rice, rinsed
- 1 cup split mung beans (moong dal), rinsed
- 2 tablespoons unsalted butter, plus melted butter for serving
- 1 teaspoon cumin seeds
- 2 tablespoons minced onion
- 1 small jalapeño, seeded and minced
- 1 1/2 teaspoons minced fresh ginger
- 1/2 teaspoon ground turmeric
- 2 3/4 cups water
- 1 tablespoon coarsely chopped cilantro
- Gingery Spice Mix, for serving
How to make this recipe
Put the rice and mung beans in separate bowls. Cover with water and let soak for 10 minutes. Drain and shake dry.
In a medium saucepan, melt the 2 tablespoons of butter. Add the cumin and cook over moderate heat until fragrant and sizzling, about 30 seconds. Add the minced onion, jalapeño and ginger and cook until softened, about 5 minutes. Add the soaked rice and mung beans along with the ground turmeric and toss to coat. Add the water, season with a generous pinch of salt and bring to a boil. Cover and simmer over low heat until the liquid is absorbed and the grains and beans are tender but not mushy, about 20 minutes.
Fluff the pilaf with a fork and transfer to a large bowl. Garnish with the cilantro and serve, passing melted butter and the Gingery Spice Mix alongside.
The pilaf can stand at room temperature for up to 4 hours. Rewarm before serving.