👨‍🍳 Instruktioner

1. 1

   Rinse the mung beans thoroughly. In a medium saucepan, combine the rinsed mung beans with 2 cups of water or broth. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes, or until partially tender.

   💡 Proffstips: Soaking the mung beans for a few hours beforehand can reduce cooking time.
2. 2

   While the beans are simmering, rinse the rice until the water runs clear. In a separate pot or the same pot if the beans are cooked separately, heat 2 tablespoons of oil or ghee over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   💡 Proffstips: Sautéing the onion first adds a layer of flavor to the dish.
3. 3

   Add the cumin seeds, coriander powder, and turmeric powder to the onions. Stir and cook for about 30 seconds until fragrant.

   💡 Proffstips: Toasting the spices briefly enhances their aroma and flavor.
4. 4

   Add the rinsed rice to the pot with the onions and spices. Stir to coat the rice. Then, add the partially cooked mung beans (along with their cooking liquid) and the remaining 1 cup of water or broth. Season with salt and pepper.

   💡 Proffstips: Ensure there is enough liquid for the rice to cook properly. The ratio of liquid to rice and beans is crucial.
5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Let it rest, covered, for 10 minutes off the heat.

   💡 Proffstips: Resist the urge to stir the rice while it's cooking, as this can make it mushy.
6. 6

   Once cooked, fluff the rice and lentil mixture with a fork. Let it cool slightly until it's easy to handle.

   💡 Proffstips: Cooling the mixture makes it easier to form into patties.
7. 7

   Take portions of the mixture and form them into small, flattened patties, about 2-3 inches in diameter and 0.5 inch thick.

   💡 Proffstips: If the mixture is too crumbly, you can add a tablespoon or two of flour or a beaten egg to help bind it.
8. 8

   Heat the remaining 2 tablespoons of oil in a non-stick skillet over medium-high heat. Carefully place the patties in the hot skillet and cook for 3-5 minutes per side, until golden brown and slightly crispy.

   💡 Proffstips: Don't overcrowd the pan; cook in batches if necessary.
9. 9

   Remove the patties from the skillet and drain on paper towels. Garnish with fresh cilantro and serve hot.

   💡 Proffstips: These patties are delicious on their own or served with yogurt or a fresh salad.