Step 1

Soak the mung beans overnight, or if you are short on time cook them with a half cup of water on medium heat in a pressure cooker for 8 minutes.

Step 2

Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.

Step 3

Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.

Step 4

Add two cups of water and bring to a boil. Reduce heat and cover the pot.

Step 5

Simmer for 20 minutes, or until the water is absorbed.