| 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,
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