Pulao (Serves 5-6)
Preparation time : 30 minutes with basmati rice
1 cup basmati rice, uncooked
¼ cup ghee (or butter)
3 cups water
1 tbsp sunflower oil
½ tsp mustard seeds
1 tsp turmeric
1 cup green peas
½ cup green bell pepper, chopped (optional)
¼ cup cashew nuts, chopped (or pumpkin seeds)
¼ cup raisins
½ tsp sea salt
1 ½ tsp curry powder (mild)
In medium sized saucepan, heat the ghee or butter. Add the rice. Stir constantly over low heat for 3 minutes, watching carefully. When it is coated all over and glistens slightly, add water. Cook until soft : 15 minutes for basmati. Cool in saucepan.
In a medium-sized skillet, heat oil and add mustard seeds. When they pop, add turmeric and vegetables. Cook for 3 to 4 minutes. Add nuts or seeds and raisins and mix well. Add cooled rice, fluffing it with a fork as you take it from its pan. Add salt and curry powder. Mix well. Serve.
Mung Dhal with Spinach (Dhal Palak)
Serves 3-4
Preparation time : with pressure cooker, 45 minutes. Without pressure cooker, 1 hour or slightly more.
1 cup split mung dal
4 ½ cups water
1/8 tsp hing (you can find it at the Indian herbal stores)
1tbsp sunflower oil
½ tsp mustard seeds
1 tsp cumin seeds
3 cloves garlic, minced
1 tsp turmeric
1 tbsp sea salt
¼ hot green chili pepper
1 ½ tsp coriander powder
1 tbsp lime or lemon juice
2 cups fresh spinach, chopped
Garnish : fresh coriander leaves, chopped
Wash the dhal well, and put it in the pressure cooker with the water and hing. Bring to pressure and cook for 15 minutes. Or, use a regular pot, bring to a boil, cover and cook until tender and soft, for about 45 minutes. In a small skillet, warm the oil and add the cumin, mustard seeds and garlic. When the mustard seeds pop, stir in the turmeric, and combine the mixture with the cooked mung dhal. Add the rest of the ingredients except the spinach and cook for 10 minutes. Then, add the spinach, and cover and cook until tender, for 5-10 minutes over medium heat.
Comments : goes really well with chappatis, or rice, and a vegetable side dish.
