| 1 | Pick over, wash, and drain the mung beans. |
| 2 | Wash and drain the rice. |
| 3 | Wash the spinach well and separate the leaves. |
| 4 | Peel the onion, cut in half lengthwise, and slice into fine half-rounds. |
| 5 | Put the mung beans in a heavy 4-quart pot. |
| 6 | Add water and bring to a boil over a medium-high flame. |
| 7 | Cover, lower heat, and simmer two minutes. |
| 8 | Turn off the heat and let the pot sit, covered, for an hour. |
| 9 | Bring the water to a boil again. |
| 10 | Add the rice and the ginger and bring to a simmer. |
| 11 | Cover, turn heat to low, and cook gently for one hour. |
| 12 | Stir occasionally during this period. |
| 13 | Now add the spinach and salt. |
| 14 | Bring to a simmer. |
| 15 | Cover and cook gently for ?hour, stirring now and then to avoid sticking. |
| 16 | Add a little hot water if the porridge seems too thick. |
| 17 | Heat the ghee in a #5 skillet over a medium flame. |
| 18 | When hot, put in the hing. |
| 19 | Two seconds later, put in the whole cumin seeds. |
| 20 | Five seconds later, put in the onion. |
| 21 | Stir and fry until the onion begins to turn brown at the edges. |
| 22 | Add the ground cumin, coriander, and cayenne. |
| 23 | Stir and fry for one minute. |
| 24 | Empty the contents of the skillet into the rice and bean pot. |
| 25 | Stir. |
| 26 | Cover and cook for five more minutes. |
| 27 | Discard the ginger. |
| 28 | Sprinkle with pepper. |
| 29 | Serve in individual bowls with some or all of the garnishes. |
| 30 | Madhur jaffrey"s, world-of-the-east vegetarian cookin |
