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