Mung beans & basmati rice stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole mung beans |
| ⅔ | cup | Basmati rice |
| 1 | tablespoon | Ginger, grated |
| ½ | teaspoon | Cayenne |
| 1 | tablespoon | Coriander |
| 1½ | cup | Plum tomatoes, chopped |
| 6 | cups | Water or stock |
| 1 | tablespoon | Mustard seeds |
| 2 | tablespoons | Corn oil |
| 1½ | teaspoon | Salt |
| 4 | tablespoons | Cilantro, dill or basil chopped |
| 2 | cups | Zucchini |
| 1½ | cup | Green beans |
| 1½ | cup | Bell pepper |
| Freshly cracked black pepper | ||
Directions
STEW
SEASONED OIL
Preheat oven to 375F. Sort through beans & rice. Combine in a strainer & rinse well. Transfer to a heavy casserole with spices, tomato, water, salt & half of the herbs. Cover & bake for 20 minutes. Stir in vegetables, partially cover & bake until most of the liquid has been absorbed & teh beans & rice are butter soft, about 45 minutes. Remove from oven & set aside.
Place mustard seeds in a small pan over moderate heat, cover &, shaking the pan, fry till they sputter. When they stop sputtering, remove from heat & add half the oil.
Just before serving, stir in remaining herbs & seasoned oil & add pepper.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 05-08-95
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