*A.k. A. moongko chanta.

Utensils: Saucepan or rice cooker or pressure-cooker, ladle, big bowl.

Process: Soak rice and pulse in water for 10-15 minutes. Wash rice and green gram 3 or 4 times with water. Pound ginger and garlic with turmeric, chili powder and mixed spices in a mortar. Heat ghee and fry chopped onion. Add the spices' paste with cumin seeds and green chiles. Fry for a few minutes and put rice with the pulse and tomatoes. Fry for a few minutes and add 3 cups of boiling water. Allow it to boil over moderate heat. Add more water if required so as to avoid drying up. Overspread chopped coriander leaves.

from _Joys of Nepalese Cooking_, 5th edition. Lashkar (Gwalior), India: S.

Craftsman Press Bangkok (Thailand) Tel. 283-3009, 253-3298. Electronic format by Cathy Harned.