spicy mung bean rice

Serves: 4

Ingredients:
1 1/2 cups white rice
1 1/4 cups split mung bean
1/4 cup grated coconut
1/2 teaspoon cumin seeds
2 green chillies
1 cm ginger, cut into pieces
1/8 teaspoon hing (asafetida powder)
8 curry leaves
1 1/4 tablespoons ghee
2 tablespoons lemon juice
1 1/2 teaspoons salt, or to taste
1/4 teaspoon turmeric powder

Method:
add washed mung beans and rice to pot. season with salt. cook until soft and a little mushy.
add grated coconut, ginger, peppercorns, and green chillies to a mixer/blender. dry-grind them to get a coarse powder. set aside.
heat the ghee) in a deep-bottomed pan over low fire. throw in cumin seeds. let them crackle. add curry leaves and hing (asafetida powder). mix well.
add the ground coconut mixture. sauté until you smell a nice aroma. add in cooked lentil-rice mix. turn on the fire. add turmeric powder and some more salt. mix well.
if the consistency is too thick, add some water to make it thinner. let the mixture boil for 5 minutes on low fire. add lemon juice. check for the taste. add salt if needed.
mung bean rice should have semi-solid consistency.