Mung-Bean-and-Rice Pilaf (Hare Moong Ki Kichari)

Name: Mung-Bean-and-Rice Pilaf (Hare Moong Ki Kichari)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup basmati rice, rinsed; 1 cup split mung beans (moong dal), rinsed; 2 tablespoons unsalted butter, plus melted butter for serving; 1 teaspoon cumin seeds; 2 tablespoons minced onion; 1 small jalapeno, seeded and minced; 1 1/2 teaspoons minced fresh ginger; 1/2 teaspoon ground turmeric; 2 3/4 cups water; Salt; 1 tablespoon coarsely chopped cilantro; Gingery Spice Mix, for serving

Servings: persons

1/2 cup basmati rice, rinsed
1 cup split mung beans (moong dal), rinsed
2 tablespoons unsalted butter, plus melted butter for serving
1 teaspoon cumin seeds
2 tablespoons minced onion
1 small jalapeno, seeded and minced
1 1/2 teaspoons minced fresh ginger
1/2 teaspoon ground turmeric
2 3/4 cups water
Salt
1 tablespoon coarsely chopped cilantro
Gingery Spice Mix, for serving

1
Put the rice and mung beans in separate bowls.
2
Cover with water and let soak for 10 minutes.
3
Drain and shake dry.
4
In a medium saucepan, melt the 2 tablespoons of butter.
5
Add the cumin and cook over moderate heat until fragrant and sizzling, about 30 seconds.
6
Add the minced onion, jalapeno and ginger and cook until softened, about 5 minutes.
7
Add the soaked rice and mung beans along with the ground turmeric and toss to coat.
8
Add the water, season with a generous pinch of salt and bring to a boil.
9
Cover and simmer over low heat until the liquid is absorbed and the grains and beans are tender but not mushy, about 20 minutes.
10
Fluff the pilaf with a fork and transfer to a large bowl.
11
Garnish with the cilantro and serve, passing melted butter and the Gingery Spice Mix alongside.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup basmati rice, rinsed, 1 cup split mung beans (moong dal), rinsed, 2 tablespoons unsalted butter, plus melted butter for serving, 1 teaspoon cumin seeds, and more.

Yes, Mung-Bean-and-Rice Pilaf (Hare Moong Ki Kichari) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!