Side Pannel
East Indian Mung Beans and Rice
East Indian Mung Beans and Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 8 c Water
- 1 c Mung beans (dry)
- 1 c Basmati rice
- 1/2 c Soy oil
- 1/2 c Soy sauce
- 2 -(up to)
- 3 tb Whole yellow mustard seed
- 1 tb Basil
- Ground tumeric
- Whole corriander
- Cumin
- 1 ts Cayenne pepper
- Black pepper
- Fennegreek powder
- Oregano
- 1 ct Plain yogurt
- 1 ct Mango chutney
Directions
1. Boil water.
2. Mix all ingredients.
3. Boil again.
4. Cover and simmer for 1+ hours.
5. Watch for chili-like consistency.
For good plate presentation, I like to put a reasonable portion on a
plate, and then put a stripe of yogurt and a stripe of chutney (like an
equal sign) on top.
This is a moderately hot dish, so I like to serve it with a cold tobuli
salad, some nan or pita, and a Ravi Shankar CD on the stereo.
2. Mix all ingredients.
3. Boil again.
4. Cover and simmer for 1+ hours.
5. Watch for chili-like consistency.
For good plate presentation, I like to put a reasonable portion on a
plate, and then put a stripe of yogurt and a stripe of chutney (like an
equal sign) on top.
This is a moderately hot dish, so I like to serve it with a cold tobuli
salad, some nan or pita, and a Ravi Shankar CD on the stereo.
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