🫙 From the Spice Rack
Vegetable Pullao
1 c Whole mung bean -- picked over and washed 2 c Long-grain rice 4 1/2 tb Vegetable oil 1 ts Whole black mustard seeds 1 md Onion -- peeled and finely chopped 4 md Garlic cloves
chinesemaineasy
Ingredients8 items
Ingredients
- 1c whole mung bean
- 41/2 tb vegetable oil
- 1ts whole black mustard seeds
- 1md onion
- 1/3lbstring beans; trimmed
- 11/2 ts ground coriander
- 21/2 ts salt
- 2tb finely minced parsley
Directions
- 1
1 c Whole mung bean -- picked over and washed 2 c Long-grain rice 4 1/2 tb Vegetable oil 1 ts Whole black mustard seeds 1 md Onion -- peeled
- 2
trimmed -- and cut into 1/4" pieces 2 ts Garam masala 1 1/2 ts Ground coriander 2 1/2 ts Salt 2 tb Finely minced parsley -- preferably Chine
- 3
Cover lightly and set aside for 12 hours
- 4
Drain beans and wrap in a very damp dish towel
- 5
Put the wrapped bundle in a bowl
- 6
Put this bowl in a dark place (like an unused oven) for 24 hours
- 7
Wash rice well and soak in 4 cups of water for half an hour
- 8
Drain well