06 July 2012

Is a mix of rice and beans, and is the origins of kedgeree.  It is a great recipe to cook when you are camping which we have been this week.  Although you have to put together lots of ingredients to take with you it all cooks easily in one pan.  You do not need to pre soak the mung beans.  I try to put together a menu of food which involves taking only one pan.

225g mung beans
225g long grain brown rice
1 large onion
3 tbsp oil
4 cloves garlic
1/2 tsp turmeric
1 tsp grated fresh ginger
1 tsp ground cumin
Pinch chilli powder
1 large potato peeled and cut into chunky pieces
900ml water
1/2 tsp garam masala

Wash the beans and rice.

Chop the onion and fry in the oil in a medium sized saucepan for 5 minutes.

Add the garlic, turmeric, ginger, cumin and chilli and fry for a further 3 minutes, site from time to time.

Add the beans, rice and potatoes, fry for 2 minutes to cost in the oily spicy mixture, then stir in the water, bring to the boil. Cover, turn heat low and cook gently for 45 minutes, until the rice and beans are cooked.

Turn off the heat and add the gram masala and leave to stand for a further 10 minutes by which time all the liquid should be absorbed.

if you like your food slightly spicier you can add cardomon pods, 4 or 5 cloves or a small piece of cinnamon stick with the other spices.

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