- 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
- 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.