MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Bengali Moong Dhall
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
      6 oz Split washed moong dhall
      2    Bayleaves
      1 tb Ghee
  2 1/2 tb Dessicated coconut
      1 ts Ground turmeric
      3    Whole chillies (green)
      1 ts Salt
      3 tb Chopped fresh coriander
      1 ts Ground cummin
  1 1/2 tb Ghee or oil
      2 ts Whole cummin
  Method
  Pick over the  dhall  removing  the  odd  stone  etc.  Put  into solid
  saucepan and heat dry over moderate  heat,  stirring ALL THE TIME with
  largeish metal spoon. After about  5  mins  or  so,  the dhall will be
  smelling cooked and become well speckled with brown. Immediately,
  take pan to the sink, and  pour  in  cold  water to cover (kerboom!).
  Swirl around vigorously and tip out washing water. Add more water and
  repeat the washing process till the water runs away clear.
  Now add enough water to  cover by  1 to 1 1/2in. (2.5 to 4 cms).
  Bring to boil, add 1 Tbs ghee, turmeric, cummin and bay. Turn  down
  to low, cover and boil slowly. After about 10 to  15 mins the  dhall
  should be parcooked - the grains are beginning to break up at the
  edges.
  Add the coconut, the chillies (just as they are) and the chopped fresh
  coriander. Continue to boil  slowly,  adding  a  little  more water if
  needed. MAKE SURE that the  dhall  doesn't  stick  at the bottom. When
  cooked, add salt. Now heat ghee/oil  in  small pan. When very hot, add
  whole cummin. As soon as it begins  to  pop, pour into the dhall,
  stir and simmer a couple of minutes.
    Recipe IMH c/o Georges' Home BBS 2:323/4.4
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Bhopali Pilaf with Peas & Carrots
 Categories: Side dish, Indian, Rice, Vegetables
      Yield: 6 servings
      2 c  Basmati rice
      1    1 1/2" piece ginger, chopped
      8 lg Garlic cloves, chopped
      4 tb Vegetable oil
      4    Whole cloves
      1 lg Black cardamom pod
      1    1" piece cinnamon stick
      2    Bay leaves
    1/4 ts Black cumin seeds
    1/8 ts Mace
      1 md Onion, cut into half rings
      2 sm Carrots, diced very fine
      1 c  Peas, if frozen, defrost
      1 ts Salt
  Wash rice very well.  Cover with 5 cups water & soak for 30 minutes.
  Drain thoroughly.  Blend together the ginger & garlic with 1 tb water
  until you have a paste.
  Heat oil in a heavy pot over medium-high heat.  When very hot, add
  cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace.  Stir
  once & add onion rings.  Stir-fry till the onion turns reddish brown.
  Add garlic-ginger paste.  Fry for 2 minutes.  Put in carrots & peas.
  Stir & fry for 1 more minute.  Add drained rice & salt.  Lower heat a
  little & stir-fry rice for 2 to 3 minutes.  Add 2 1/2 cups water &
  bring to a boil. Cover tightly & reduce heat to very low.  Cook
  gently for 25 minutes.
  Madhur Jaffrey, "A Taste of India"
    mmed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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