INGREDIENTS

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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