Recipe - Kicharee With Tomato And Tamarind Salsa (Hl)

2 teaspoon Toasted and ground coriander
seeds
2 teaspoon Cumin seeds
2 teaspoon Turmeric
1 tablespoon Ghee, (up to 2) or clarified
butter
2 cup Mung beans, cooked
1 cup Basmati rice or brown rice,
cooked
4 Leaves of napa cabbage
leaves, blanched, shocked
and drained

Saute coriander, cumin seeds and tumeric in a skillet with about one
tablespoon of ghee. As the aroma begins to rise, stir in precooked mung
beans. This dish can be made as dense or thin as you like by using residual
cooking liquid.

Add cooked basmati or brown rice, prepared with a pinch of salt. Combine
well in a bowl. Spoon approximately 23 tablespoons of mixture into center
of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf
into center then each side and then fold down to square off pouch.

Place kicharee rolls in a bamboo steamer if available . Steam approximately
34 minutes if fresh. If made in advance and refrigerated it will require
about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.

Yield: 2 servings

Nutritional information:

(Courtesy of Deb Stanton, The Galaxy, NYC) Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net on May 24, 1997

Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE207 Posted to MCRecipe Digest
V1 #642 by 4paws@netrax.net (ShermeyerGail) on Jun 09, 1997