Kicharee with tomato and tamarind salsa (hl)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Toasted and ground coriander seeds |
| 2 | teaspoons | Cumin seeds |
| 2 | teaspoons | Turmeric |
| 1 | tablespoon | Ghee, (up to 2) or clarified butter |
| 2 | cups | Mung beans, cooked |
| 1 | cup | Basmati rice or brown rice, cooked |
| 4 | Leaves of napa cabbage leaves, blanched, shocked and drained | |
Directions
Saute coriander, cumin seeds and tumeric in a skillet with about one tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung beans. This dish can be made as dense or thin as you like by using residual cooking liquid.
Add cooked basmati or brown rice, prepared with a pinch of salt. Combine well in a bowl. Spoon approximately 2-3 tablespoons of mixture into center of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf into center then each side and then fold down to square off pouch.
Place kicharee rolls in a bamboo steamer if available . Steam approximately 3-4 minutes if fresh. If made in advance and refrigerated it will require about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.
Yield: 2 servings
Nutritional information:
(Courtesy of Deb Stanton, The Galaxy, NYC) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE207 Posted to MC-Recipe Digest V1 #642 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997