East Indian Mung Beans and Rice

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East Indian Mung Beans and Rice

 

8 cups water

1 cup mung beans, dry

1 cup basmati rice

1/2 cup soy oil

1/2 cup soy sauce

2 to 3 tbsps. whole yellow mustard seed

1 tbsp. basil

ground tumeric

whole corriander

cumin

1 tsp. cayenne pepper

black pepper

fennegreek powder

oregano

1 container plain yogurt

1 container mango chutney

 

Boil water. Mix all ingredients. Boil again. Cover and simmer

for at least 1 hour. Watch for chili-like consistency.

 

 

 

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