Rinse rice and mung beans separately under cold water until it runs almost clear. Finely chop onion and grate ginger.

Ingredients

• 350 gRice, white, long-grain, regular, raw, unenriched
• 250 gMung beans, mature seeds, raw
• 200 gPeas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program)
• 180 gOnions, raw
• 20 gGinger root, raw
• 25 gButter, Clarified butter (ghee)
• 5 gSpices, turmeric, ground
• 4 gSpices, cumin seed
• 4 gSpices, coriander seed
• 2 gSpices, cinnamon, ground
• 2 gSpices, cardamom
• 1 gSpices, cloves, ground
• 2 gSpices, pepper, red or cayenne
• 1,000 gBeverages, water, tap, drinking not counted – removed
• 1,200 gBeverages, water, tap, drinking
• 8 gSalt, table

Method

1. Rinse rice and mung beans separately under cold water until it runs almost clear. Finely chop onion and grate ginger.
2. Cover mung beans with 1,000 g cold water and soak for 120 minutes. Then drain all soaking water; it is neither served nor included in the yield.
3. Heat ghee to 165 °C in a heavy pot. Fry cinnamon, cardamom, cloves, cumin, coriander, turmeric and cayenne for 30 seconds, then add onion and ginger and stir until golden.
4. Stir in rinsed rice and soaked mung beans and turn them in the ghee at 160 °C for five minutes, coating every grain with the spices.
5. Add frozen peas, 1,200 g water and salt. Cook covered at 90 °C for 35 minutes; the water is absorbed by rice and mung beans, with nothing drained.
6. Take the pot off the heat and rest bhuna khichuri covered for 5 minutes. Fluff with a fork; rice and mung beans should be tender but distinct.