Jaulo-nepali (a Rice & Pulse Meal) Recipe
Yield: 1 BatchRecipe by luhu.jp
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 tsp: Each turmeric & chili powder,
1/2 tsp: Garam masala, mixed spices
2 tbsp: Ghee,
1/2 tsp: Cumin seeds,
1: To 2 green chiles, chopped
1/2 tsp: Salt,
1 tbsp: Cilantro, chopped
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.
Source from luhu.jp
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.
Source from luhu.jp