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East Indian Mung Beans and Rice

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  • 8 c Water
  • 1 c Mung beans (dry)
  • 1 c Basmati rice
  • 1/2 c Soy oil
  • 1/2 c Soy sauce
  • 2 -(up to)
  • 3 tb Whole yellow mustard seed
  • 1 tb Basil
  • Ground tumeric
  • Whole corriander
  • Cumin
  • 1 ts Cayenne pepper
  • Black pepper
  • Fennegreek powder
  • Oregano
  • 1 ct Plain yogurt
  • 1 ct Mango chutney


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.
From archives. Downloaded from Glen's MM Recipe Archive,