Recipe for East Indian Mung Beans and Rice

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
8 cup	Water
1 cup	Mung beans (dry)
1 cup	Basmati rice
1/2 cup	Soy oil
1/2 cup	Soy sauce
2 x	-(up to)
3 tbl	Whole yellow mustard seed
1 tbl	Basil
	Ground tumeric
	Whole corriander
	Cumin
1 tsp	Cayenne pepper
	Black pepper
	Fennegreek powder
	Oregano
1 ct	Plain yogurt

Instructions:

Instructions: 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.

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