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1
Put whole mung dal in a bowl with 3/4 litre of water.
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2
Cover lightly and set aside for 12 hours.
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3
Drain dal and wrap in a very damp tea towel.
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4
Put the wrapped bundle in a bowl.
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5
Put this bowl in a dark place (like an unused oven) for 24 hours.
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6
Wash rice well and soak in 750 ml.
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7
of water for half an hour.
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8
Drain well.
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9
Preheat oven to 325F.
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10
Heat oil in a wide, heavy, large ovenproof pot over a medium-high flame.
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11
When hot, put in the mustard seeds.
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12
As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion.
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13
Stir-fry for 5 minutes or until onion turns brown at the edges.
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14
Add the garlic and ginger.
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15
Fry, stirring, for approximately 1 minute.
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16
Turn heat to medium-low and add the dal, rice, string beans, mushrooms, garam masala, ground coriander, and salt.
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17
Stir and saute for 10 minutes or until rice turns translucent and vegetables are well coated with oil.
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18
Add 750 ml.
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19
hot water and the chopped parsley.
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20
Turn heat to a medium-high flame and cook, stirring, for 5 minutes or until most of the water is absorbed.
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21
There will be some water at the bottom.
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22
Cover the pot with aluminium foil, crimping and sealing the edges, and then with its own lid.
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23
Place in heated oven for half an hour.
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24
Fluff with fork and serve.
