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Home » Recipes » East Indian Mung Beans And Rice

East Indian Mung Beans And Rice Recipe

Name: East Indian Mung Beans And Rice
Ingredients: 8 c. Water; 1 c. Mung beans (dry); 1 c. Basmati rice; 1/2 c. Soy oil; 1/2 c. Soy sauce; 2 x -(up to); 3 Tbsp. Whole yellow mustard seed; 1 Tbsp. Basil Grnd tumeric Whole corriander Cumin; 1 tsp Cayenne pepper Black pepper Fennegreek pwdr Oregano; 1 ct Plain yogurt; 1 ct Mango chutney

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $0.94 view details

8 c. Water
1 c. Mung beans (dry)
1 c. Basmati rice
1/2 c. Soy oil
1/2 c. Soy sauce
2 x -(up to)
3 Tbsp. Whole yellow mustard seed
1 Tbsp. Basil Grnd tumeric Whole corriander Cumin
1 tsp Cayenne pepper Black pepper Fennegreek pwdr Oregano
1 ct Plain yogurt
1 ct Mango chutney

Directions

1. Boil water.
2. Mix all ingredients.
3. Boil again.
4. Cover and simmer for 1+ hrs.
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 warm dish, so I like to serve it with a cool tobuli salad, some nan or possibly pita, and a Ravi Shankar CD on the stereo.

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Amount Per Serving	%DV
Serving Size 649g
Recipe makes 4 servings
Calories 642
Calories from Fat 255	40%
Total Fat 28.92g	36%
Saturated Fat 4.62g	18%
Trans Fat 0.15g
Cholesterol 0mg	0%
Sodium 1996mg	83%
Potassium 805mg	23%
Total Carbs 78.64g	21%
Dietary Fiber 10.1g	34%
Sugars 7.08g	5%
Protein 18.43g	29%

East Indian Mung Beans And Rice Recipe

Ingredients