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Ingredients
- 1 c. Mung beans
- 3Â 1/2 c. Water
- 1 c. Raw rice, well rinsed
- 1/2 tsp Salt, or possibly to taste
- 1Â 1/2 tsp Grnd cuminseed
- 1/4 tsp Pepper
Directions
- An odd combination but popular one when planning dairy meals, Mung beans are those from that beans sprouts are grown. A similar dairy combination is prepared in Bukhara indicating, through a study of their food, the probable community connections.
- 1. Cook beans in water over moderate heat for 1/2 hour. As green skins rise to surface during cooking process, they should be skimmed off w/a slotted spoon or possibly a small sieve & discarded. 2. Add in rice, salt, cuminseed, & pepper & continue to simmer mix over low heat for 1/2 hour more. It should remain moist. Serve hot w/same dairy sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1225g | |
| Calories 1395 | |
| Calories from Fat 30 | 2% |
| Total Fat 3.62g | 5% |
| Saturated Fat 1.06g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1236mg | 52% |
| Potassium 2799mg | 80% |
| Total Carbs 277.87g | 74% |
| Dietary Fiber 36.3g | 121% |
| Sugars 13.89g | 9% |
| Protein 62.64g | 100% |
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