| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Afghan |
Afghan |
1 |
servings |
INGREDIENTS
| 1 |
c |
Mung beans |
| 3 1/2 |
c |
Water |
| 1 |
c |
Raw rice; well rinsed |
| 1/2 |
ts |
Salt; or to taste |
| 1 1/2 |
ts |
Ground cuminseed |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
An odd combination but popular one when planning dairy meals, Mung beans
are those from which beans sprouts are grown. A similar dairy combination
is prepared in Bukhara indicating, through a study of their food, the
probable community connections.
1. Cook beans in water over moderate heat for 1/2 hour. As green skins rise
to surface during cooking process, they should be skimmed off w/a slotted
spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper
& continue to simmer mixture over low heat for 1/2 hour more. It should
remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see
AFGHAN.009). Serve 4 to 6.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in
Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published
by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Per serving: 720 Calories (kcal); 2g Total Fat; (2% calories from fat); 49g
Protein; 130g Carbohydrate; 0mg Cholesterol; 1122mg Sodium Food Exchanges:
8 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
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