Yield: 6 servings
Measure | Ingredient |
---|---|
3 tablespoons | Butter |
1 medium | Onion(s) coarsely chopped |
1 tablespoon | Ginger, peeled coarsely chopped |
¼ cup | Raisins |
1 teaspoon | Ground coriander seeds |
1 teaspoon | Turmeric |
1 teaspoon | Ground cumin seeds |
¼ teaspoon | Ground mace |
\N \N | Salt and pepper to taste |
\N \N | The Versatile Grain |
\N \N | and the |
\N \N | Elegant Bean |
\N \N | by Sheryl and Mel London |
\N \N | ISBN 0-671-76106-4 |
\N \N | pg 398-399 |
2 tablespoons | Mild Italian chile finely minced |
3 \N | To 4 large plum tomatoes fresh or canned peeled and cubed (1 cup) |
1 cup | Yogurt |
12 smalls | New potatoes cooked in salted water and peeled (about 1 lb) |
2 cups | Cooked mung beans, drained |
1 tablespoon | Cilantro, coarsely chopped |
Heat butter in 12-inch skillet and saut onions, ginger and raisins for 5 minutes over low heat, stirring frequently. Stir in coriander, turmeric, cumin, mace, salt, pepper and chile, and cook for 1-2 minutes more. Add tomatoes and bring to a boil. Lower heat to very low and stir in yogurt. Simmer, uncovered, over very low heat for 5 minutes. Add cooked potatoes and mung beans and continue to simmer, covered, over very low heat for 10 minutes more, stirring occasionally. Transfer to a serving plate, garnish with cilantro and serve.
Submitted By DIANE LAZARUS On 10-17-95