| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Rice | 4 | Servings |
INGREDIENTS
| 1 | c | Basmati or other long-grained rice |
| 1/2 | ts | Ground turmeric |
| 1 | ts | Funugreek seeds |
| 1 | tb | Split urad dal |
| 1/3 | c | Fresh lime juice |
| 10 | Fresh curry leaves (optional) | |
| 1/2 | ts | Black mustard seeds |
| 2 | Dried chilis | |
| 1 | ts | Split mung dal |
| 2 | tb | Chopped fresh coriander leaves (cilantro) |
INSTRUCTIONS
GARNISH Date: Fri, 24 May 1996 21:22:29 -0400 From: cpa@gis.net Sort, wash and soak the rice (cover with water by at least 1 inch and soak for 20 minutes. Drain, saving the water to cook the rice). Bring 2 c water t boil in a 2-qt nonstick pan. Stir in the rice and turmeric. Cover w/a tight lid. Reduce heat to very low and simmer gently 20-25 mins. or until water fully absorbed and the rice is fluffy. Set aside, covered. In a nonstick skillet, roast fenugreek seeds and urad dal until dal is golden brown. Remove from heat and let cool. In a spice grinder or mini food processor, grind to a powder. Combine powdered mixture with the lime juice. Set aside. Heat skillet over med. heat. Add curry leaves, if desired, mustard seeds, chilies and mung dal to the pan. Cook until mustard seeds begin to crackle and the mung dal is golden brown. Remove from heat. Gently stir in the powdered seasoning mixture into the rice. Just before serving, stir in the mustard seeds/mung dal mixture. Garnish w/chopped coriander leaves. Serve hot. 4 servings. --Colene Nutrition info (NOT corrected for adaptation): 240 calories per serving (please correct if you know how), 6 G protein, 4 G fat (Subtract fat in 1 T. canola oil and 2 T cashew nuts), 44 G carbohydrate, 6 mg Sodium, 0 mg cholesterol. FATFREE DIGEST V96 #144 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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