East Indian Mung Beans And Rice

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Randy Smith

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
2		up to
3	T	Whole yellow mustard seed
1	T	Basil
		Ground tumeric
		Whole corriander
		Cumin
1	t	Cayenne pepper
		Black pepper
		Fennegreek powder
		Oregano
1		Plain yogurt
1		Mango chutney

INSTRUCTIONS

Boil water. Mix all ingredients. Boil again. Cover and simmer for 1+
hours. 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 113 Calories From Fat: 48 Total Fat: 5.5g Cholesterol: 0mg Sodium: 2268.2mg Potassium: 385.1mg Carbohydrates: 9.6g Fiber: 1.7g Sugar: 5.2g Protein: 7.5g