East Indian Mung Beans And Rice Recipe

Category: Vegetables
Rating: 4.00
Servings: 4

Ingredients

8 cup water
1 cup mung beans (dry)
1 cup basmati rice
1/2 cup soy oil
1/2 cup soy sauce (up to)
3 tablespoon whole yellow mustard seed
1 tablespoon basil
1 ground tumeric
1 whole corriander
1 cumin
1 teaspoon cayenne pepper
1 black pepper
1 fennegreek powder
1 oregano
1 carton plain yogurt
1 carton mango chutney

Directions: How to Cook East Indian Mung Beans And Rice

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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