Tuesday, March 16, 2010


1 T. ghee
Pinch of cumin seeds
½ c. rice
½ c. mung dal or lentils
2-3 c. water
1 T. masala (2 parts ground coriander & 1 part turmeric)
½ c. ghee
1. prepare ghee by melting butter over low heat for 20 minutes to 60 minutes, using a diffuser if it browns; when the white parts have separated from the yellow, cool and strain through cheesecloth; keep the yellow liquid in a separate container making sure that no white liquid remains in it.
2. sauté pinch of cumin seeds in the ghee
3. wash the grains and add to ghee mixture

4. add 1 T masala and mix well
5. add water
6. bring to boil, simmer over medium heat for 20-25 minutes (unless using brown rice, then 45 – 60 minutes)
7. add ½ c. ghee

Patricia Jordan

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