BASE

• 1 cup basmati rice

• 1 cup split mung beans

• 1 medium onion diced 

• 1 tablespoon of olive oil

• 8 garlic cloves minced (use microplane)

• 4 tablespoons ground Cumin

• 3 tablespoons ground Coriander 

• 2 tablespoons ground Fennel 

• 2 tablespoons ground Turmeric

MAKE THE BASE

1. Rinse the rice till water runs clear. Put rice in pot with 1 ½ cup water, tablespoon of olive olive, and a healthy pinch of salt.

2.  Bring to a boil, stir, then cover and turn to low and simmer for 8 minutes.

3. Remove from heat, don’t open the lid, and let rest for 5-10 minutes. Then fluff with fork and pour into large mixing bowl. 

4. After letting rice rest for 5 more minutes toss in the onion, garlic, and all the spices and mix.

5. Rinse mung beans under cold water until water runs clear. 

6. Bring 2 1/2 cups of water with a healthy pinch of salt to a boil then add mung beans, turn to medium low and simmer occasionally stirring for 15-18 minutes until tender but not mushy. 

7. Drain beans and run cold water over them too cool. 

8. Fold the mung beans into the rice mixture and you're done.