Ingredients
1 1/2 cups (250g) medium or long-grain rice
1 1/4 cups (250g) mung dal, split-peas or whole mung beans
quarter cup (50g) butter or ghee
3 bay leaves
1 tbs chopped ginger
2 cloves
2 tsp salt
1 tsp turmeric
1/4 tsp ground nutmeg
8 oz (225g) fresh spinach, washed, stemmed and finely chopped
3 tomatoes, chopped
Directions
Wash the dal and rice, soak them for 1 hour, and let them drain. Heat the butter or ghee in a heavy saucepan, add the bay leaves, chopped ginger, and cloves, then add the drained rice and dal. Fry for about 8 to 10 minutes, stirring well, until the butter has been absorbed. Stir in enough water to cover the grains by 2 inches (5cm). Add the salt, turmeric and nutmeg, stir, and boil for 1 minute. Cover lightly and start to cook over medium-low heat. Lower the heat gradually as the grains absorb the water. Cook slowly for about 30 minutes, checking from time to time to ensure that the mixture is always covered with a little water, (if necessary, add a few tablespoons). Then gently stir in the chopped spinach and tomatoes and cover again. Continue cooking for another 15 minutes, or until the grains are well cooked but the mixture is still quite moist. Mix well before serving. Soaking time: 1 hr Preparation and cooking time: 1hr