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Title: Mung Kitcheri
Categories: Indian, Rice, Soup
Yield: 4 Servings
1 1/2 c Rice
1/4 c Butter
2 Cloves
1/4 ts Cumin seed
1/4 ts Paprika powder
1 Cinnamon stick
1/2 c Peas
6 c Water; boiling
1/2 c Split mung dal
- (yellow lentils)
3 Whole cardamoms; ground
2 Bay leaves
1/4 ts Cayenne
1/4 ts Turmeric powder
2 sm Potatoes; cubed 1"
4 tb Ghee
Salt; to taste
In a dry frying pan, roast mung beans (without ghee) for 5 minutes.
Wash the rice by repeating 2 or 3 times momentarily soaking and
straining off the rice to get rid of foreign substances. Heat butter
in a saucepan and add bay leaves, cardamoms, and cinnamon stick.
Saute for 1 minute. Add the beans and washed rice, paprika, cumin
seeds, chili powder, turmeric powder, and salt. Saute on medium heat
for 20 minutes and pour hot water over this. When mixture boils turn
down to medium heat and cover the pot, stirring occasionally. After
cooking, add the ghee. Serve hot.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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