Name: Jaulo-Nepali (A Rice and Pulse Meal)
Ingredients: 1 c Green gram* unhusked or husked; 1 c Rice; 1 2-5 cm piece ginger; 3 Garlic cloves; 1 md Onion; finely chopped; 2 Tomatoes; quartered; 1 Potato; sliced; 1/2 ts Each turmeric & chili powder; 1/2 ts Garam masala (mixed spices); 2 tb Ghee; 1/2 ts Cumin seeds; 1 To 2 green chiles; chopped; 1/2 ts Salt; 1 tb Cilantro; chopped

America today is a save-yourself society if there ever was one. But does it really work? The underdeveloped societies suffer from one set of diseases: tuberculosis, malnutrition, pneumonia, parasites, typhoid, cholera, typhus, etc. Affluent America has virtually invented a whole new set of diseases: obesity, arteriosclerosis, heart disease, strokes, lung cancer, venereal disease, cirrhosis of the liver, drug addiction, alcoholism, divorce, battered children, suicide, murder. Take your choice. Laborsaving machines have turned out to be body-killing devices. Our affluence has allowed both mobility and isolation of the nuclear family, and as a result our divorce courts, our prisons and our mental institutions are flooded. In saving ourselves we have nearly lost ourselves.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Grains	Nepalese	Harned 1994, Herb/spice, Main dish, Nepalese, Rice/grains	1	Batch

INGREDIENTS

1	c	Green gram* unhusked or husked
1	c	Rice
1		2-5 cm piece ginger
3		Garlic cloves
1	md	Onion; finely chopped
2		Tomatoes; quartered
1		Potato; sliced
1/2	ts	Each turmeric & chili powder
1/2	ts	Garam masala (mixed spices)
2	tb	Ghee
1/2	ts	Cumin seeds
1		To 2 green chiles; chopped
1/2	ts	Salt
1	tb	Cilantro; chopped

INSTRUCTIONS

*A.k.a. moongko chanta.
Utensils:  Saucepan or rice cooker or pressure-cooker, ladle, big bowl.
Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and
green gram 3 or 4 times with water. Pound ginger and garlic with turmeric,
chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion.
Add the spices' paste with cumin seeds and green chiles. Fry for a few
minutes and put rice with the pulse and tomatoes. Fry for a few minutes and
add 3 cups of boiling water. Allow it to boil over moderate heat. Add more
water if required so as to avoid drying up. Overspread chopped coriander
leaves.
Posted by Ulrich Forster of Frankfurt, Germany in rec.food.cooking. Recipe
from _Joys of Nepalese Cooking_, 5th edition. Lashkar (Gwalior), India: S.
Devi, 1991.  Copyright: Indra Majupuria.  ISBN: 974-7315-31-9 Printed at
Craftsman Press Bangkok (Thailand) Tel. 283-3009, 253-3298. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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