Side Pannel
Saag Vali Khichri
Ingredients List
- 1/2 c Mung beans, whole
- 5 1/2 c -Water
- 1/2 c Rice
- 1 sl Ginger, 1/4"
- 1 lb Spinach, fresh
- 1 1/2 ts Salt
- 4 ts Ghi
- 1/8 ts Hing; (asafetida)
- 1 ts Cumin seeds, whole
- 1 Onion
- 1 ts Cumin, ground
- 2 ts Coriander, ground
- 1/8 ts Cayenne
- Pepper, black
Directions
GARNISHES
Lemon juice
Butter
Cilantro
Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot
sit, covered, for an hour. Bring the water to a boil again. Add the rice
and the ginger and bring to a simmer. Cover, turn heat to low, and cook
gently for one hour. Stir occasionally during this period. Now add the
spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour,
stirring now and then to avoid sticking. Add a little hot water if the
porridge seems too thick. Heat the ghi in a #5 skillet over a medium flame.
When hot, put in the hing. Two seconds later, put in the whole cumin seeds.
Five seconds later, put in the onion. Stir and fry until the onion begins
to turn brown at the edges. Add the ground cumin, coriander, and cayenne.
Stir and fry for one minute. Empty the contents of the skillet into the
rice and bean pot. Stir. Cover and cook for five more minutes. Discard the
ginger. Sprinkle with pepper. Serve in individual bowls with some or all of
the garnishes.
Madhur Jaffrey's
World-of-the-East Vegetarian Cooking
Posted by Sam Waring
Lemon juice
Butter
Cilantro
Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
4-quart pot. Add water and bring to a boil over a medium-high flame.
Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot
sit, covered, for an hour. Bring the water to a boil again. Add the rice
and the ginger and bring to a simmer. Cover, turn heat to low, and cook
gently for one hour. Stir occasionally during this period. Now add the
spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour,
stirring now and then to avoid sticking. Add a little hot water if the
porridge seems too thick. Heat the ghi in a #5 skillet over a medium flame.
When hot, put in the hing. Two seconds later, put in the whole cumin seeds.
Five seconds later, put in the onion. Stir and fry until the onion begins
to turn brown at the edges. Add the ground cumin, coriander, and cayenne.
Stir and fry for one minute. Empty the contents of the skillet into the
rice and bean pot. Stir. Cover and cook for five more minutes. Discard the
ginger. Sprinkle with pepper. Serve in individual bowls with some or all of
the garnishes.
Madhur Jaffrey's
World-of-the-East Vegetarian Cooking
Posted by Sam Waring
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