Green Beans & Moong Lentils Risotto

INGREDIENTS

• Boiled split moong lentils, 1 cup
• Green beans, 2 cups
• Garlic paste, 1 tbsp
• Turmeric powder, 1/4 tsp
• Red pepper powder, 1/4 tsp
• Coarse black pepper powder, 1/2 tbsp
• Vinegar, 2 tbsp
• Salt, to taste
• Canola oil (or vegetable oil), 1/2 cup
• Tomato purée, 1/2 cup 

COOKING:

• To a large cooking pan (I use shallow) add green beans and boil them with a cup of water, garlic paste, a pinch of salt.
• When water is half gone, add moong beans, turmeric powder, red chili powder, black pepper powder, allspice powder, and canola oil.
• Begin to fry as water begins evaporating.
• Add tomato purée and continue frying.
• Do a taste check and adjust salt.
• Cook until a thick, risotto like consistency is achieved. There will be moisture in the contents. The moong beans will be slightly coarse.
• Adjust spice according to taste.