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Kanji

Bucket List | P.110

Serves 4

Ingredients

For the day before

200 g dried mung beans

For the rice

1.2 l water

200 g Chemba rice or short grain brown rice

To cook the mung beans

1 tsp ground turmeric

2 banana shallots

1 clove garlic

1 green chilli

1 tbsp coconut oil

1 tsp mustard seeds

1⁄2 tsp cumin seeds

100 g fresh coconut flesh

1 tsp chilli flakes

5 g dried curry leaves

To serve

1 jar mango pickle

4 poppadoms

Method

Soak the mung beans overnight in cold water.

Pour the measured out water into a large saucepan and put it over a high heat. Season well and heat to a boil. Add the rice and cook for 1 hour, until the rice grains are soft and fat. Bring a medium saucepan of water to a boil, season with salt and the turmeric. Add the drained mung beans and cook for 30 minutes, until soft through. Drain and set aside.

Peel and finely slice the shallots. Peel and mince the garlic. Finely dice the chilli. Put a medium saucepan over a medium heat and add the coconut oil. Tip in the mustard and cumin seeds and toast for a few minutes, until the seeds are crackling. Add the shallots, garlic and green chilli. Cook gently for 10-15 minutes, until the shallots are soft and starting to turn a golden brown.

Blitz the fresh coconut into a coarse mince in a food processor. Add the chilli flakes and curry leaves, fry for another minute then add the coconut to the pan and season well with salt. Toast for a few more minutes, stirring regularly, then add the drained mung beans.

Serve the soupy rice and mung beans and enjoy with the mango pickle and poppadoms if you want condiments.