Recipe: East Indian Mung Beans and Rice
For 4 Persons
Category: Vegetable
8 c Water
1 c Mung beans (dry)
1 c Basmati rice
1/2 c Soy oil
1/2 c Soy sauce
2 -(up to)
3 tb Whole yellow mustard seed
1 tb Basil
Ground tumeric
Whole corriander
Cumin
1 ts Cayenne pepper
Black pepper
Fennegreek powder
Oregano
1 ct Plain yogurt
1 ct 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.
SHANE@PERI.COM (SHANE BOUSLOUGH)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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