Green Pea Rice
1 cup (5 ounces) long-grained rice
Cook the rice and set aside to cool.
1 cup (6 ounces) shelled green peas
1 small potato, peeled and finely chopped
2 small eggplants, finely chopped
1 sweet pepper, finely chopped
1 teaspoon ground turmeric
salt to taste
3 tablespoons coriander seeds
1/2 teaspoon asafoetida powder
2 tablespoons black gram dal (washed urad dal), picked over and rinsed
3 tablespoons bengal gram dal (yellow split peas, chana dal), picked over and rinsed
5 red chillies (chili peppers)
a marble-sized piece of tamarind pulp
3 tablespoons oil
2 teaspoons brown mustard seeds
1 teaspoon black gram dal (washed urad dal), picked over and rinsed
1 teaspoon bengal gram dal (yellow peas, chana dal), over and rinsed
1 red chilli (chili pepper), halved
a few curry leaves
Masala: Heat the oil in a heavy frying pan or skillet. Add coriander seeds, asafoetida powder, black gram dal, Bengal gram dal, and red chillies. Sauté for 23 minutes. Place in an electric blender or food processor. Add tamarind pulp. Blend to a fine powder.
Tempering: Heat the oil in a heavy saucepan. Add mustard seeds, dais, red chilli, and a few curry leaves.
When the mustard seeds splutter, add the vegetables. Cook over a low heat, adding water if necessary. Add masala powder, ground turmeric, and salt to taste. Sauté for 1-2 minutes.
Add rice and mix well. Serve hot.
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