Title: East Indian Mung Beans and Rice
Categories: Vegetable
Yield: 4 Servings

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

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.

SHANE@PERI.COM (SHANE BOUSLOUGH)

REC.FOOD.RECIPES

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