I got inspired to make this when I saw this recipe over at Cranberry Jam blog and I noticed I had a can of tomato paste in the pantry. I don’t usually use tomato paste so who knows how long that has been there! Anyway, this was a perfect one pot and healthy balanced dish. I made a few changes and also cooked it all together in the pressure cooker.
Here is what I did:
- 1/4c whole lentils/dal (I used a combination of masoor and tiny French lentils)
- 1 1/4c brown basmati (white basmati will cook faster and get mushier, so if you use that, you may want to cook the lentils separately and then boil it altogether (instead of pressure cook) so it doesnt overcook the rice)
- 1/2 tsp cumin seeds
- 2 dried red chilies
- 1 bay leaf
- 1 red onion sliced thinly
- 2 big cloves of garlic, grated or chopped
- 1 inch ginger, grated
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 2 Tbs tomato paste
- 1/2c mixed vegetables – frozen or use diced carrots, green beans, peas, etc
- 3c water
Soak the lentils until they have absorbed water and plumped up. Then add washed brown basmati to soak before you start cutting the vegetables… you can soak them together.
In the pressure cooker or pot, heat oil. Add cumin seeds, then red chilies, then onions. Cook the onions until starting to turn golden. Then add the garlic and ginger, bay leaf and stir. Next add the spices and then the tomato paste. Then add the vegetables and rice/lentils… stir them to coat with the tomato mixture. Add in three cups of water and after mixing well, taste the water. It will be a good indication of how your rice will taste, so if you need more spices or salt add them now. Pressure cook for 3 whistles or Cover and simmer until rice has cooked through and absorbed all the water.
Garnish with chopped cilantro/coriander leaves and serve with raita.
I made a scallion raita which goes with this nicely. Unfortunately I didn’t take a picture but its dead easy. Just finely slice 3-4 scallions/green onions, chop a handful of cilantro and mince 1-2 green chillies. Add to beaten yogurt (half cup or so) and add a little water to thin if needed. Add salt to taste. You can add a tempering of mustard seeds, curry leaves and urad dal, but I didn’t bother.
Sending to Aipi’s and Priya’s Bookmarked Recipes
Vangibath is an easy, go-to all in one dish, a filling lunch, and one of JF favorites(mine too). This can also be made with potato along with or instead of the eggplant/brinjal.
- 4-5 small eggplant or, if you can find long green eggplant that is best (sliced thin, finger shapes)
- or 2 potatoes, finger shape cuts
- 1 onion sliced thin
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1tsp urad dal
- sprig of curry leaves
- green chilies slit
- vangibath masala powder
- cashews or peanuts
- leftover rice (2 cups)
Heat oil in a wide pan and add mustard, cumin, urad, green chilies and curry leaves. Then add the onion and saute it well. Add eggplant(if using both, cook potato first until half done, then add the eggplant) or potato, and saute a few minutes. Add salt and then a sprinkle of water and cover with a lid until the vegetable is cooked through. Remove lid and put the masala powder, give it a stir and add in the rice. Mix well and check for salt and masala. Add more if you need to.Sprinkle lemon juice over it. Top with cilantro, roasted cashews or peanuts and I love to have this with raita or yogurt for the creamy and appalam or potato chips for that crunch!
*This month, I am only posting recipes I made using ingredients I had on hand, and this dish was made last month. However, I did make it this month using potatoes, though that is not in the photo. So, it counts, hehe*
Sending this to Akila’s Dish Starts with E
and Healing foods- Eggplant by Siri and Kavita
These were really yummy with chai or great as an afternoon snack. Even better, this would be nice to serve to guests when you want to make something hot and tasty. Got the basic recipe from Ina Garten but added my own ingredients. I halved her recipe and it still made 12!
- 1/2c arborio rice
- 1/4c Greek yogurt (or strained yogurt)
- 1 egg
- 3-4 spring onions chopped finely
- 1/2-3/4c shredded pepper jack cheese
- (I added abt 1TBS of grated parm that I had leftover from something else- optional)
- chopped cilantro
- minced green chilies to taste (I used 3)
- black pepper
- salt if needed
- panko bread crumbs (or whatever kind you have)
- coconut oil for cooking (Ina uses olive oil)
- [the apples are not used in this dish, they are just watching]
In a 2qt pot bring water to a boil (lots of water, at least half full- you will drain the rice anyway). Once boiling add salt and the rice. Cook, stirring occasionally, for 15 mins or until the rice is quite soft. Drain and rinse with cold water to cool. Continue to drain while you assemble the rest of the stuff.
In a bowl, beat the egg then add the other ingredients (except bread crumbs). Add in cooled rice and mix well.
**READ THIS BEFORE YOU BEGIN** You need to refrigerate this mixture (covered) for at least 2 hours or overnight. Oops. I didn’t read that. And I have hungry bellies waiting. I only refrigerated mine about 10 minutes but they would’ve been easier to work with if firm. Oh well, still delish!
Form into patties and coat with the breadcrumbs. I wanted to photograph this step, but I forgot. Forgive me? Coat the bottom of your heated skillet with oil and fry in batches of 4-5, flipping when browned. These are deliciously crunch on the outside (I love crunch) and creamy on the inside!! Heaven.
Ina says these keep warm in a 250 oven for 30 minutes. We had them as is, but they would be good with mint or chilli chutney too.
A more traditional Italian version here.