Title: Oshi Joor-Rawtee (Rice and Mung Beans, Afghani)
Categories: Rice Jewish Afghan
Yield: 1 Servings

1	c	Mung beans
3 1/2	c	Water
1	c	Raw rice, well rinsed
1/2	ts	Salt, or to taste
1 1/2	ts	Ground cuminseed
1/4	ts	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

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