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Exported from  MasterCook  *


                            SAAG VALI KHICHRI

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Ethnic                           Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Mung beans, whole
   5 1/2   c            -Water
     1/2   c            Rice
   1       sl           Ginger, 1/4"
   1       lb           Spinach, fresh
   1 1/2   ts           Salt
   4       ts           Ghi
     1/8   ts           Hing -- (asafetida)
   1       t            Cumin seeds, whole
   1                    Onion
   1       t            Cumin, ground
   2       ts           Coriander, ground
     1/8   ts           Cayenne
                        Pepper, black
                        -----GARNISHES-----
                        Lemon juice
                        Butter
                        Cilantro

  Pick over, wash, and drain the mung beans.  Wash and drain the rice.  Wash
  the spinach well and separate the leaves.  Peel the onion, cut in half
  lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy
  4-quart pot.  Add water and bring to a boil over a medium-high flame.
  Cover, lower heat, and simmer two mintes.  Turn off the heat and let the
  pot sit, covered, for an hour.  Bring the water to a boil again. Add the
  rice and the ginger and bring to a simmer. Cover, turn heat to low, and
  cook gently for one hour.  Stir occasionally during this period. Now add
  the spinach and salt.  Bring to a simmer. Cover and cook gently for 1/2
  hour, stirring now and then to avoid sticking. Add a little hot water if
  the porridge seems too thick. Heat the ghi in a #5 skillet over a medium
  flame.  When hot, put in the hing. Two seconds later, put in the whole
  cumin seeds.  Five seconds later, put in the onion. Stir and fry until the
  onion begins to turn brown at the edges. Add the ground cumin, coriander,
  and cayenne.  Stir and fry for one minute. Empty the contents of the
  skillet into the rice and bean pot. Stir. Cover and cook for five more
  minutes.  Discard the ginger. Sprinkle with pepper. Serve in individual
  bowls with some or all of the garnishes.
  
                                     Madhur Jaffrey's
                                     World-of-the-East Vegetarian Cooking
                                     Posted by Sam Waring
 


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