Guest guest Posted September 18, 2004 Report Share Posted September 18, 2004 Sat Nam! A few months ago I asked for a recipe for the Mung Beans & Rice, and Solstice Hot Sauce that we get served at summer & winter solstice...Dharam you were kind enough to send me a recipe, thank you! However it was to serve like 200 quarts...anyway, I thought that you & others who "love" this meal would like to have the recipe that serves 4 people...smile (I found this recipe in the Master's Touch Teacher's Training manual)enjoy! with many blessings of good health & peace ...Wahe Guru! Sat Nam, Jiwan Shakti Kaur Tampa FL Mung Beans & Rice with vegetables 41/2 cups (1.25L) water ½ cup (250 ml) mung beans ½ cup (250 ml) basmati rice ¼ cup (125 ml) ginger root, finely minced 1 onion, chopped 3 cloves garlic, minced 3 cups chopped vegetables 2 Tablespoons (40 ml) ghee or vegetable oil ¾ teaspoon turmeric ¼ teaspoon crushed red chilies ¼ teaspoon black pepper ½ teaspoon ground coriander ½ teaspoon ground Garam marsala ½ tespoon ground cumin ¼ teaspoon cardamon seed (2 pods) 1 bay leaf Rinse mung beans & rice. Add mung beans to boiling water & cook until beans begin to split. Add rice & cook another 15 minutes, stirring occasionally. Now add the vegetables. (Alternatly one could add the vegetables along with the rice.) As the mixture cooks, it will start to thicken. Heat ghee or vegetable oil in a frying pan. Add onions, ginger & garlic & sautee until until clear. Add spices & cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to rice & beans. The final consistency should be like a thick soup. Total cooking time should be about 1 ½ hours. Add salt or soy sauce to taste. Makes 4 sevings. Enjoy. Solstice Hot Sauce (Khalsa Salsa) Each year at Summer Solstice, people come from all over the world to purify their minds, souls & bodies. A cleansing diet is eaten. As part of the diet, this special hot sauce is made with native New Mexican chilies… is always served. Enjoy! 3 large onions ¼ cup (60 ml) dry crushed red chilies 8 ounces (250 ml) tamarind concentrate 16 ounces (500 ml) hot water 11/2 cup (375 ml) sesame oil 1 Tablespoon (20 ml) turmeric 10 whole small red dry chilies 2 cups (500 ml) apple cider vinegar Put onions in a large bowl. Sprinkle with crushed chilies. Melt tamarind concentrate in hot water. Add oil & diluted tamarind to onions. Sprinkle with Turmeric. Add whole chilies & vinegar. Stir & cover. Let sit overnight or several days for the fullest flavor. Store in refrigerator. It will keep a long time, & get better & better. Yields 2 Quarts. _______________________________ Declare Yourself - Register online to vote today! http://vote. Quote Link to comment Share on other sites More sharing options...
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