MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mung Kitcheri
Categories: Indian, Rice, Soup
     Yield: 4 Servings

 1 1/2 c  Rice
   1/4 c  Butter
     2    Cloves
   1/4 ts Cumin seed
   1/4 ts Paprika powder
     1    Cinnamon stick
   1/2 c  Peas
     6 c  Water; boiling
   1/2 c  Split mung dal
          - (yellow lentils)
     3    Whole cardamoms; ground
     2    Bay leaves
   1/4 ts Cayenne
   1/4 ts Turmeric powder
     2 sm Potatoes; cubed 1"
     4 tb Ghee
          Salt; to taste

 In a dry frying pan, roast mung beans (without ghee) for 5 minutes.
 Wash the rice by repeating 2 or 3 times momentarily soaking and
 straining off the rice to get rid of foreign substances. Heat butter
 in a saucepan and add bay leaves, cardamoms, and cinnamon stick.
 Saute for 1 minute. Add the beans and washed rice, paprika, cumin
 seeds, chili powder, turmeric powder, and salt. Saute on medium heat
 for 20 minutes and pour hot water over this. When mixture boils turn
 down to medium heat and cover the pot, stirring occasionally. After
 cooking, add the ghee. Serve hot.

 Recipe FROM: <https://dev.himalayanacademy.com/media/books/
 monks-cookbook/web/toc.html>

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