East indian mung beans and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Water |
| 1 | cup | Mung beans (dry) |
| 1 | cup | Basmati rice |
| ½ | cup | Soy oil |
| ½ | cup | Soy sauce (up to) |
| 3 | tablespoons | Whole yellow mustard seed |
| 1 | tablespoon | Basil |
| Ground tumeric | ||
| Whole corriander | ||
| Cumin | ||
| 1 | teaspoon | Cayenne pepper |
| Black pepper | ||
| Fennegreek powder | ||
| Oregano | ||
| 1 | carton | Plain yogurt |
| 1 | carton | Mango chutney |
Directions
1. Boil water.
2. Mix all ingredients.
3. Boil again.
4. Cover and simmer for 1+ hours.
5. Watch for chili-like consistency.
For good plate presentation, I like to put a reasonable portion on a plate, and then put a stripe of yogurt and a stripe of chutney (like an equal sign) on top.
This is a moderately hot dish, so I like to serve it with a cold tobuli salad, some nan or pita, and a Ravi Shankar CD on the stereo.
SHANE@... (SHANE BOUSLOUGH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .