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Receta Kicharee With Tomato And Tamarind Salsa (Hl)

Name: Kicharee With Tomato And Tamarind Salsa (Hl)
Ingredients: 2 tsp toasted and grnd coriander seeds; 2 tsp cumin seeds; 2 tsp turmeric; 1 Tbsp. ghee -- (up to 2) --or possibly clarified butter; 2 c. mung beans -- cooked; 1 c. basmati rice or possibly brown rice -- cooked; 4 x leaves of napa cabbage leaves - blanched shucked and liquid removed

de Global Cookbook

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Ingredientes

2 tsp toasted and grnd coriander seeds
2 tsp cumin seeds
2 tsp turmeric
1 Tbsp. ghee -- (up to 2) --or possibly clarified butter
2 c. mung beans -- cooked
1 c. basmati rice or possibly brown rice -- cooked
4 x leaves of napa cabbage leaves - blanched shucked and liquid removed

Direcciones

Saute/fry coriander, cumin seeds and turmeric in a skillet with about one Tbsp. of ghee. As the aroma begins to rise, stir in pre-cooked mung beans. This dish can be made as dense or possibly thin as you like by using residual cooking liquid.
Add in cooked basmati or possibly brown rice, prepared with a healthy pinch of salt. Combine well in a bowl. Spoon approximately 2-3 Tbsp. of mix into center of leaves. Amount depends on size of cabbage leaves. Fold bottom of leaf into center then each side and then fold down to square off pouch.
Place kicharee rolls in a bamboo steamer if available . Steam approximately 3-4 min if fresh. If made in advance and refrigerated it will require about 6 min to heat through. Serve with Tomato and Tamarind Salsa.