MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Green Beans Cooked with Split Peas
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
      2 ts Split peas or moong dal
     10 oz Green beans
      3 tb Oil
    1/8 ts Asafetida
    1/2 ts Black mustard seeds
    1/4 ts Cumin seeds, whole
      8    Curry leaves
      1    Green chile, chopped
    1/2 ts Salt
    1/2 ts Sugar
    1/8 ts Turmeric
    1/4 ts Cumin, ground
      1 ts Coriander, ground
    1/2 c  Coconut, grated
      2 tb Cilantro, chopped
  Pick over the dal & wash.  Drain & put in a small bowl.  Add enough
  water to cover by an inch.  Let soak for 30 minutes to 1 hour.  Drain.
  Trim the beans & cut into 1/4" rounds.  Put on some water to boil.
  Heat oil in a large skillet & when hot add asafetida, quickly follwed
  by mustard & cumin seeds.  Add curry leaves.  Stir once & add drained
  dal. Stir until the dal is lightly browned.  Add green beans, chiles,
  salt, sugar, turmeric, cumin, coriander & stir for 1 minute.  Reduce
  heat to low. Put second pan over over top of the first one & half
  fill it with boiling water.  Cook for about 10 minutes or until the
  beans are done. Add coconut & cilantro.
  Madhur Jaffrey, "A Taste of India"
MMMMM
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gujerati-Style Cabbage with Carrots (Sambhara)
 Categories: Side dish, Vegetables, Indian
      Yield: 4 servings
    1/2 lb Cabbage
    1/2 lb Carrots
    1/2    Fresh hot green chili
  2 2/3 tb Vegetable oil
      1 pn Asafetida
    2/3 tb Whole black mustard seed
      1    Hot dried red chili
  13/16 ts Salt
    1/3 ts Sugar
  2 2/3 tb Chopped fresh coriander
    2/3 ts Lemon juice
  Core  the cabbage and cut it into fine,  long shreds.   Peel the
  carrots and grate them coarsely.  Cut the green chili into thin, long
  strips. Heat the  oil in a wide,  casserole-type pot over a
  medium-high flame. When hot, put in the asafetida.   A second later,
  put in the mustard seeds. As soon as the mustard seeds begin to pop,
  put in the dried red chili. Stir once. The chili should turn dark red
  in seconds. Now put in the cabbage, carrots and green chili. Turn the
  heat down to medium and stir the vegetables around for half a minute.
  Add the salt, sugar and green coriander. Stir and cook for another 5
  minutes or until the vegetables are just done and retain some of
  their crispness. Ad the lemon juice. Stir to mix. (Remove the whole
  red chili before serving to those unfamiliar with Indian foods.)
  Recipe Madhur Jaffrey
   mmed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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