JAULO-NEPALI (A RICE & PULSE MEAL)

      Title: JAULO-NEPALI (A RICE & PULSE MEAL)
  Categories: Harned 1994, Herb/spice, Main dish, Nepalese, Rice/grains
       Yield: 1 Batch
  
       1 c  Green gram*
            -- unhusked or husked
       1 c  Rice
       1    2-5 cm piece ginger
       3    Garlic cloves
       1 md Onion; finely chopped
       2    Tomatoes; quartered
       1    Potato; sliced
     1/2 ts Each turmeric & chili powder
     1/2 ts Garam masala (mixed spices)
       2 tb Ghee
     1/2 ts Cumin seeds
       1    To 2 green chiles; chopped
     1/2 ts Salt
       1 tb Cilantro; chopped
  
   *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.
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