East Indian Mung Beans And Rice Recipe
Servings: 4
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
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.
Adding to Planner
Nutrition Facts
| 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% |
