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Mung Bean Brown Rice Masala

Mung Bean Brown Rice Masala This is true vegetarian comfort food that will make you feel well-nourished and has a tempting, exotic flavor.

Serves 4-6.


  • 2 Tbsp vegetable oil
  • 2 Tbsp butter
  • 1/4 tsp ground asafetida (hing)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 c finely chopped onion
  • 1/2 c finely chopped carrot
  • 1/4 tsp fresh grated ginger
  • 1/4 tsp fresh grated garlic
  • 1/2 c finely chopped tomato
  • 2 black cardamom pods
  • 1/2 tsp turmeric
  • 1 c whole mung beans
  • 1/2 c short grain brown rice
  • 1/2 tsp salt
  • 5 c water
  • 2 Tbsp minced cilantro


  1. Heat oil and butter in a large pot over medium heat. Add asafetida, mustard seeds, and cumin seeds; stir 20 seconds.
  2. Add onion, carrot, ginger, and garlic. Stir-fry until onion begins to turn transparent.
  3. Add tomato, cardamom pods, turmeric, mung beans and rice. Sauté for another minute.
  4. Add salt and water, stir, and bring to a boil.
  5. Cover, reduce heat to very low setting, and simmer 50 minutes. (The masala should be slightly brothy and very aromatic.)
  6. Gently stir masala, sprinkle with cilantro, and serve hot.

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