Begin by separately soaking your mung beans and basmati rice for at least one hour, then rinse clean.
Next, sauté onion in oil, then add crushed tomatoes and seasoning. We used a combination of coriander, cumin, cinnamon, cardamom, salt and pepper.
Add mung beans and water, and boil until mung beans are soft, adding additional water as needed.
While this is cooking, boil water in a large Dutch oven for basmati rice, parboil the rice, and drain.
Add oil and mung bean mix to rice, stir together evenly and add holes in the rice.
Add a paper towel, cover and cook for an additional 10 minutes on low. Enjoy!
