| 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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