English name: Jain Coriander-Scented Millet and Mung Bean Pilaf. From Classic Indian Vegetarian and Grain Cooking by Julie Sahni.
Dear Lord, this is good. So good I’ve now made it twice and doubled the recipe the second time. Yes, I ate it for four days straight. It looks far more complicated than it is, and is totally worth trying at least once.
Soak 1/2 cup mung beans for at least 8 hours or overnight. The fist time through I soaked only four hours and they were still a bit crunchy but good. Second time, I soaked for 36 hours and they were very very tender, almost like they didn’t exist in the finished product. So, 8-12 hours sounds good to me. After they have been soaked, drain, rinse, and set aside.
In a large pot (at least 3-qt, though it’d be easier if bigger) put:
2 tbsp ghee (or a light vegetable oil)
1 cup millet
2 bay leaves
Cook for about 2 minutes on high heat, reduce to medium, and fry the millet for another 5 minutes. The first time I did it, I followed the time directions, but after the pot was already hot. The directions say the millet should be golden brown, mine were darker. After doing it both ways, I think I prefer the darker color. Take the millet off the stove and put it in a bowl, aside.
Same pan, add 4 tbsp ghee (or the oil), and up the heat to medium-high. When the ghee is hot, add:
1 1/2 tsp mustard seeds
1 1/2 tsp cumin seeds
Cover with a lid because these will pop. When the splattering subsides, add:
2 chopped medium onions
4 hot green chiles (I used serrano)
1 tbsp finely chopped fresh ginger
Cook this for ~6 minutes until the onions are browned. Then add:
1 tsp ground cumin
2 tsp ground coriander
1/4 tsp tumeric
Mix well, fry for another minute or so. Add the millet, mung beans, 1 1/2 tsp salt and the juice of one lemon. Mix well. Add 1 1/2 cup water and bring to a boil. Cover and simmer for ~30 minutes, until the beans and millet are cooked but still firm.
Transfer to serving dish, sprinkle with garam masala and cilantro. Garnish with cucumber and tomato, if you wish.
So doesn’t that just look good? The first time, I didn’t have ginger so I used garlic. Don’t think it made much difference. Also, the lemon was particularly juicy and the chiles were exceptionally hot—and the mix of the two was a delight. Next time I make this, I’m going to use two lemons and six chiles (or get something hotter, or leave the seeds in) instead of the 1 and 4, respectively.
So there you have it. This is the best thing I’ve made so far.