Jaulo-nepali (a rice & pulse meal)
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green gram* unhusked or husked |
| 1 | cup | Rice |
| 1 | 2-5 cm piece ginger | |
| 3 | Garlic cloves | |
| 1 | medium | Onion; finely chopped |
| 2 | Tomatoes; quartered | |
| 1 | Potato; sliced | |
| ½ | teaspoon | Each turmeric & chili powder |
| ½ | teaspoon | Garam masala (mixed spices) |
| 2 | tablespoons | Ghee |
| ½ | teaspoon | Cumin seeds |
| 1 | To 2 green chiles; chopped | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Cilantro; chopped |
Directions
*A.k.a. moongko chanta.
Utensils: Saucepan or rice cooker or pressure-cooker, ladle, big bowl.
Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram 3 or 4 times with water. Pound ginger and garlic with turmeric, chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion. Add the spices' paste with cumin seeds and green chiles. Fry for a few minutes and put rice with the pulse and tomatoes. Fry for a few minutes and add 3 cups of boiling water.
Allow it to boil over moderate heat. Add more water if required so as to avoid drying up. Overspread chopped coriander leaves.
Posted by Ulrich Forster of Frankfurt, Germany in rec.food.cooking.
Recipe from _Joys of Nepalese Cooking_, 5th edition. Lashkar (Gwalior), India: S. Devi, 1991. Copyright: Indra Majupuria. ISBN: 974-7315-31-9 Printed at Craftsman Press Bangkok (Thailand) Tel.
283-3009, 253-3298. Electronic format by Cathy Harned.