oshi joor-rawtee (rice and mung beans, afghani)

Categories
Afghan
Yield
1 servings
MeasureIngredient
1 cup Mung beans
3½ cup Water
1 cup Raw rice; well rinsed
½ teaspoon Salt; or to taste
1½ teaspoon Ground cuminseed
¼ teaspoon Pepper

An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections. 1. Cook beans in water over moderate heat for ½ hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for ½ hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 720 Calories (kcal); 2g Total Fat; (2% calories from fat); 49g Protein; 130g Carbohydrate; 0mg Cholesterol; 1122mg Sodium Food Exchanges: 8½ Grain(Starch); 3 ½ Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

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