Masala Khichdi

• 1 cup mung beans dried
• 1 cup rice
• 4 cups water
• 1/4 cup oil
• 1 onion large, thinly sliced
• 1/2 teaspoon turmeric powder
• 2 teaspoons chili powder
• 2 teaspoons cumin seeds
• 1 1/2 tablespoons coriander powder
• 3 Roma tomatoes thinly sliced
• 2 jalapeno peppers thinly sliced
• 1/4 cup cilantro

1. In a pot, boil water with mung beans and rice for 10-15 minutes. Or until the water level drops 1/2" below the surface. Cover the pot and lower the heat.
2. Over high heat, saute the thinly sliced onion in another pot over high heat for 7 minutes, or until translucent. Mix in the spices: turmeric powder, chili powder, cumin seeds, and coriander powder. Add in the thinly sliced tomatoes and cook until soften. Add in thinly sliced jalapenos, according to your desired spice level.
3. When the masala is ready, transfer the rice and mung beans to the pot. Stir well. Cover the pot and cook for an additional 10 minutes. The bottom layer of the rice is traditionally burned.
4. Stir in cilantro before serving.

beans, rice, water, oil, onion, turmeric powder, chili powder, cumin seeds, coriander powder, tomatoes, peppers, cilantro

Taken from www.yummly.com/recipe/Masala-Khichdi-1254227 (may not work)