*  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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