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

Each of us in the Body of Christ has the ability, because of His love for us, to minister to and bless the Lord. We can bring joy to God just as a loving son or daughter does to their parents, and as a friend to a friend. Worship from the heart is one of the best gifts you can bring to your heavenly Father. When we worship Him, not because of fear or pride or obligation, but out of an overflow of love and gratitude, we bless and minister to God. This is a privilege that He has given to all His sons and daughters. A worship leader is not necessarily more “spiritual” than anyone else; he or she simply is willing to help a group of people reach a place of loving intimacy with God via music (Don Francisco).

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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
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