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| 1 Tasse | Green gram* unhusked or husked |
| 1 Tasse | rice |
| 1 | 2-5 cm piece ginger |
| 3 | cloves garlic |
| 1 mittel | onion finely chopped |
| 2 | tomatoes quartered |
| 1 | potato sliced |
| 1/2 Teelöffel | Each turmeric & chili powder |
| 1/2 Teelöffel | Garam masala (mixed spices) |
| 2 Esslöffel | Ghee |
| 1/2 Teelöffel | cumin seeds |
| 1 | To 2 green chiles; chopped |
| 1/2 Teelöffel | salt |
| 1 Esslöffel | Cilantro chopped |
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*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.
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