East indian mung beans and rice

Yield: 4 Servings

Measure 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
1 teaspoon Cayenne pepper
Black pepper
Fennegreek powder
1 carton Plain yogurt
1 carton Mango chutney

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.



From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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