Mung Bean Rice

2 Cups Rice
1 Cup Green Mung Beans

Wash and soak rice and dal in water.

2 Tbsp Coconut Oil
1 Cup Onion, Chopped Lengthwise and Chop into 2 Pices
2 Serrano Peppers, Chopped

2 Cups Tomatoes, Chopped (2 Large Tomatoes)

1/2 Tsp Turmeric Powder
2 and 1/2 Tsp Sambar Powder
3 and 1/2 Tsp Salt
1/2 Tsp Black Pepper Powder

6 Cups Water

Heat oil in a pressure cooker, add onion, chilies, saute for 3 minutes in medium flame.

Add tomatoes and mix well. Add turmeric powder, sambar powder, salt and saute until tomatoes softens about 5 minutes in medium flame.

Add filtered rice and dal, add water, mix well, close the cooker and cook for 4 whistles in medium flame. Allow it to cool.

Taste Note: Tastes AWESOME
Serves: 6
Yields: 11 and 3/4 Cups
Source: Rad from Ani
Note: I prepared this in Instant Pot