Recipe - East Indian Mung Beans And Rice

8 cup Water
1 cup Mung beans (dry)
1 cup Basmati rice
One half cup Soy oil
One half cup Soy sauce
2 (up to)
3 tablespoon Whole yellow mustard seed
1 tablespoon Basil
Ground tumeric
Whole corriander
Cumin
1 teaspoon Cayenne pepper
Black pepper
Fennegreek powder
Oregano
1 ct Plain yogurt
1 ct Mango chutney

1. Boil water.

2. Mix all ingredients.

3. Boil again.

4. Cover and simmer for 1+ hours.

5. Watch for chililike 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.

SHANE@PERI.COM (SHANE BOUSLOUGH)

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.