| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Afghan | Afghan | 1 | servings |
INGREDIENTS
| 1 | c | Mung beans |
| 3 1/2 | c | Water |
| 1 | c | Raw rice; well rinsed |
| 1/2 | ts | Salt; or to taste |
| 1 1/2 | ts | Ground cuminseed |
| 1/4 | ts | Pepper |
INSTRUCTIONS
An odd combination but popular one when planning dairy meals, Mung beans are those from which beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections. 1. Cook beans in water over moderate heat for 1/2 hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or a small sieve & discarded. 2. Add rice, salt, cuminseed, & pepper & continue to simmer mixture over low heat for 1/2 hour more. It should remain moist. Serve warm w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 720 Calories (kcal); 2g Total Fat; (2% calories from fat); 49g Protein; 130g Carbohydrate; 0mg Cholesterol; 1122mg Sodium Food Exchanges: 8 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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