Name: East Indian Mung Beans and Rice
Ingredients: 8 c Water; 1 c Mung beans (dry); 1 c Basmati rice; 1/2 c Soy oil; 1/2 c Soy sauce (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

We are trusted to spread the spirit of love. Tenderness in judgment, the habit of thinking the best of one another, unwillingness to believe evil, grief if we are forced to do so, eagerness to believe good, joy over one recovered from any slip or fall, unselfish gladness in another’s joys, sorrow in another’s sorrow, readiness to do anything to help another entirely irrespective of self – all this and much more is included in that wonderful word love. If love weakens among us, if it ever becomes possible to tolerate the least shadow of an unloving thought, our Fellowship will begin to perish. Unlove is deadly. It is a cancer. It may kill slowly but it always kills in the end. Let us fear it, fear to give room to it as we should fear to nurse a cobra. It is deadlier than any cobra. And just as one minute drop of the almost invisible cobra venom spreads swiftly all over the body of one into whom it has been injected, so one drop of the gall of unlove in my heart or yours, however unseen, has a terrible power of spreading all through our Family, for we are one body – we are parts of one another. If one member suffers loss, all suffer loss. Not one of us liveth to herself.

Amy Carmichael

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	East Indian	Vegetable	4	Servings

INGREDIENTS

8	c	Water
1	c	Mung beans (dry)
1	c	Basmati rice
1/2	c	Soy oil
1/2	c	Soy sauce (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

INSTRUCTIONS

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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