Ingredients
- 1/2 cup mung beans
- 1/2 cup rice
- 1 pound spinach fresh
- 1 1/2 teaspoons salt
- 4 teaspoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 each onions
- 1 teaspoon cumin ground
- 2 teaspoons coriander ground
Instructions
- Pick over, wash, and drain the mung beans.
- Wash and drain the rice.
- Wash the spinach well and separate the leaves.
- Peel the onion, cut in half lengthwise, and slice into fine half-rounds.
- Put the mung beans in a heavy 4-quart pot.
- Add water and bring to a boil over a medium-high flame.
- Cover, lower heat, and simmer two mintes.
- Turn off the heat and let the pot sit, covered, for an hour.
- Bring the water to a boil again.
- Add the rice and the ginger and bring to a simmer.
- Cover, turn heat to low, and cook gently for one hour.
- Stir occasionally during this period.
- Now add the spinach and salt.
- Bring to a simmer.
- Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking.
- Add a little hot water if the porridge seems too thick.
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