Category: Vegetables
Rating: 4.00
Servings: 4


8 cup water
1 cup mung beans (dry)
1 cup basmati rice
1/2 cup soy oil
1/2 cup soy sauce (up to)
3 tablespoon whole yellow mustard seed
1 tablespoon basil
1 ground tumeric
1 whole corriander
1 cumin
1 teaspoon cayenne pepper
1 black pepper
1 fennegreek powder
1 oregano
1 carton plain yogurt
1 carton mango chutney

Directions: How to Cook East Indian Mung Beans And Rice

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.



From archives. Downloaded from Glen's MM Recipe Archive,

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Curried Eggplant (Bhartha)
Spicy Baby Vegetables
Curried Mushrooms
Gujerati-Style Green Beans
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Recent comments and reviews for this recipe:

Lynne writes:

What a tasty dish! I was worried that it would be too soupy with that much water, however, it turned out perfectly. I didn't have soy oil so I used peanut oil and it was great.

Posted on 25 May 2008, 22:30 ET

Gillian Symonds writes:

Quantities seem to be missing from this recipe for mung beans and rice. Please translate into tsp or tablespoon measure:
1 black pepper
1 fennegreek powder
1 oregano
1 ground tumeric
Thank you. I am looking forward to trying this out.

Posted on 11 Feb 2010, 11:30 ET

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