East Indian Mung Beans And Rice
| 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)
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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