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Oshi Joor-Rawtee (Rice & Mung Beans, Afghani) from the Recipes EU Collection

 


Oshi Joor-Rawtee (Rice & Mung Beans, Afghani) Recipe

...brought to you by Recipes EU





Oshi Joor-Rawtee (Rice & Mung Beans, Afghani)
1 cup Mung beans
3 1/2 cup Water
1 cup Raw rice, well rinsed
1/2 tsp Salt, or to taste
1 1/2 tsp Ground cuminseed
1/4 tsp Pepper


An odd combination but popular one when planning dairy meals, Mung
beans are those from which beans sprouts are grown. A similar dairy
combination is prepared in Bukhara indicating, through a study of
their food, the probable community connections.

1. Cook beans in water over moderate heat for 1/2 hour. As green
skins rise to surface during cooking process, they should be skimmed
off w/a slotted spoon or a small sieve & discarded. 2. Add rice,
salt, cuminseed, & pepper & continue to simmer mixture over low heat
for 1/2 hour more. It should remain moist. Serve warm w/same dairy
sauce as is used w/Poloni (see AFGHAN.009). Serve 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
 


This Oshi Joor-Rawtee (Rice & Mung Beans, Afghani) Recipe brought to you from the Recipes.eu.com recipe collection

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