Cooking time: About 30 minutes
Serves 4 - 6
A mild delight, pleasant to even the most delicate stomach and yet rich and nourishing. With a combination of grain and legume, it forms a perfect protein.
Prepare the following:
Clean and wash 1/2 cup basmati RICE.
Wash 1/2 cup split unhusked MUNG DAHL.
Chop 1/2 inch fresh GINGER ROOT very fine or grate.
Put 2 tablespoons GHEE in pressure pot and heat on medium flame.
1 teaspoon TURMERIC,
1 teaspoon GROUND CUMIN,
1 teaspoon GROUND CORIANDER and
fresh ginger root
and fry until slightly brown.
Then add dahl and rice and fry for several minutes.
Next add 1 1/2 teaspoon SALT and about 3 cups water, cover, bring to pressure and cook 3 - 5 minutes. If not using a pressure cooker, it will take about 20 minutes.
Open, stir and serve.
If spices are halved and washed split mung is used, this dish is very good for those whose digestion is delicate and disordered.
(from HIMALAYAN MOUNTAIN COOKERY by Mrs. R.M. Ballentine, Sr., p. 80
Copyright 2004 West-Art, Prometheus 91/2004
PROMETHEUS, Internet Bulletin for Art, Politics and Science, Nr. 91, Spring 2004