Basmati Pilaf with Mung Beans and Lentils

Ingredients

• 4/3 C mung dahl
• 4/3 C masoor dahl
• 6 C white basmati rice
• 3/4 C canola oil
• 12 cloves
• 16 green cardamom pods, cracked
• 4 1" cinnamon stick
• 4 tsp cumin seeds
• 4 tsp black peppercorn
• 12 large garlic cloves, sliced lenghtwise
• 4 C chopped white onion
• 8 tbsp julienne strips peeled ginger
• .5 C unsalted butter
• 4 Q veg stock
• salt

Procedure

1. Wash moong dahl and then cover with warm water and soak for 30 minutes
2. Wash masoor dahl and then cover with warm water and soak for 20 minutes
3. Drain the dahl, combine and then soak again in warm water for 20 minutes
4. Wash the rice and soak for 20 minutes.
5. Drain dahl and rice and set aside in separate bowls.
6. Heat the oil over moderate heat until warm and add the cloves, cracked cardamom pods, and cinnamon.
7. Cook until fragrant (about 1 minute).
8. Add the cumin seeds, peppercorns, garlic, and onion and cook, stirring for 1 minute.
9. Add the ginger and butter and cook until the onion is golden brown.
10. Add the stock, dahl, rice, and salt to taste.
11. Bring to a simmer and then reduce heat to low.
12. Simmer covered, stirring occasionally.
13. Remove from heat and let sit covered for 5 minutes.
14. Remove the clovves, cardamom pods, and cinnamon before serving.