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| Jaulo-Nepali (A Rice And Pulse Meal) Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 1
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Ingredients
1 cup green gram* - unhusked or husked
1 cup rice
1 2-5 cm piece ginger
3 garlic cloves
1 medium onion; finely chopped
2 tomatoes; quartered
1 potato; sliced
1/2 teaspoon each turmeric & chili powder
1/2 teaspoon garam masala (mixed spices)
2 tablespoon ghee
1/2 teaspoon cumin seeds
1 to 2 green chiles; chopped
1/2 teaspoon salt
1 tablespoon cilantro; chopped
Cooking Directions:
*A.k.a. moongko chanta.
Utensils: Saucepan or rice cooker or pressure-cooker, ladle, big bowl.
Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram 3 or 4 times with water. Pound ginger and garlic with turmeric, chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion. Add the spices' paste with cumin seeds and green chiles. Fry for a few minutes and put rice with the pulse and tomatoes. Fry for a few minutes and add 3 cups of boiling water. Allow it to boil over moderate heat. Add more water if required so as to avoid drying up. Overspread chopped coriander leaves.
Posted by Ulrich Forster of Frankfurt, Germany in rec.food.cooking. Recipe from _Joys of Nepalese Cooking_, 5th edition. Lashkar (Gwalior), India: S. Devi, 1991. Copyright: Indra Majupuria. ISBN: 974-7315-31-9 Printed at Craftsman Press Bangkok (Thailand) Tel. 283-3009, 253-3298. Electronic format by Cathy Harned.
entrees,harned1994
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