Recipe - Venison-Beef Stew

1 One half cup Rice; cleaned & washed
Three fourths cup Moong dal
12 Black peppercorns
1 teaspoon Cumin seeds
One half cup Ghee
8 Cashewnuts; broken
3 Sprigs curry leaves; cleaned
& chopped
Salt; to taste

Roast moong dal in 1 tablespoon of ghee till pink in color. Cook it along
with rice till done. Fry cashewnuts and curry leaves in ghee. When rice is
still hot, add cumin seeds, black peppercorns, salt, cashewnuts and ghee.
Mix well and serve hot with chutney.

From: Southern Delights (Recipes To Remember From Palakkad) by Parwathy
Akhileswaran

Recipe by: Southern Delights by Parwathy Akhileswaran

Posted to recipeludigest by Sharon Raghavachary schary@earthlink.net on
Feb 17, 1998