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1
Put mung beans in a bowl with 3 cups water.
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2
Cover lightly and set aside for 12 hours.
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3
Drain beans and wrap in a very damp dish 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 4 cups of water for half an hour.
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7
Drain well.
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8
Preheat oven to 325F (160C).
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9
Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame.
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10
When hot, put in mustard seeds.
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11
As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion.
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12
Stir and fry for about 5 minutes or until onion turns brown at the edges.
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13
Add the garlic and ginger.
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14
Fry, stirring, for about 1 minute.
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15
Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt.
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16
Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil.
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17
Add 4 cups hot water and the minced parsley.
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18
Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed.
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19
Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid.
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20
Place in heated oven for half an hour.
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21
Fluff up with a fork and serve.
