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7. Rice and Pulse Meal (2) (Jaulo-Nepali)
Nb persons: 0
Yield: 5 minutes more and put three cups of water
Preparation time:
Total time:
Source: JOYS OF NEPALESE COOKING
| This is a little modified preparation of jaulo in order to make it more delicious and spicy. This type of is relished by adults also. If it becomes mushy, it almost resembles a dish known in English as Kedgeree. | |
| 1 cup | unhusked or husked green gram, (moongko chanta) |
| 1 cup | rice |
| 2-5 cm | ginger |
| 3 cloves | garlic |
| 1 cup | chopped onion, (medium sized) |
| 1 medium | tomato, quartered |
| 1/2 teaspoon | turmeric powder |
| 1/2 teaspoon | chilli powder, (optional) |
| 1/2 teaspoon | mixed sPices, (garam masala) |
| 2 tablespoon | ghiu, (clarifiad butter) |
| 1/2 teaspoon | cumin seeds |
| 1-2 | green chillies chopped, (optional) |
| 1/2 teaspoon | salt |
| 1 tablespoon | green coriander leaves, (chopped) |
Utensils Saucepan or rice cooker or pressure-cooker, big bowl-1
Process Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram (moongko dal ko chanta) three times with water. Pound ginger and garlic with turmeric, chilli powder and mixed spicies in a mortar. Heat ghiu and fry chopped onion. the spices paste with cumin seeds and green chillies. a few minutes and put rice in with the pulse. for 5 minutes more and put three cups of water. Allow it to boil moderate heat. Add more water as required. Overspread chopped coriander leaves.
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