*  Exported from  MasterCook  *
                Kicharee With Tomato And Tamarind Salsa (Hl)
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Rice/grain-sd
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     toasted and ground coriander seeds
    2      teaspoons     cumin seeds
    2      teaspoons     turmeric
    1      tablespoon    ghee -- (up to 2)
                         --or clarified butter
    2      cups          mung beans -- cooked
    1      cup           basmati rice or brown rice -- cooked
    4                    leaves of napa cabbage leaves -- blanched
                         --shocked and drained
 Saute coriander, cumin seeds and tumeric in a skillet with about one
 tablespoon of ghee. As the aroma begins to rise, stir in pre-cooked mung
 beans. This dish can be made as dense or thin as you like by using residual
 cooking liquid.
 Add cooked basmati or brown rice, prepared with a pinch of salt. Combine
 well in a bowl. Spoon approximately 2-3 tablespoons of mixture 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 minutes if fresh. If made in advance and refrigerated it will require
 about 6 minutes to heat through. Serve with Tomato and Tamarind Salsa.
 Yield: 2 servings
 Nutritional information:
 (Courtesy of Deb Stanton, The Galaxy, NYC) 
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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