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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.
Fry the cauliflower and potato cubes lightly in a tablespoon of vegetable oil. Add the onion, the jalapeno peppers and the spices.
Add the rice, the mung beans and about a half cup of oil and stir until well incorporated.
Add two cups of water and bring to a boil. Reduce heat and cover the pot.
Simmer for 20 minutes, or until the water is absorbed.