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

afghan, jewish, rice

1 cup mung beans
3 1/2 cup water
1 cup raw rice, well rinsed
1/2 teaspoon salt, or to taste
1 1/2 teaspoon ground cuminseed
1/4 teaspoon 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

Yield: 1 servings

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