Mexican Cilantro Lemon Rice

Rice cooked with cilantro and lemon !

If you happen to travel a lot, at which place/food joint do you find your closest comfort food? For me, I sure head out to the chipotle’s for a bowl of vegetarian burrito..love the rice and beans, the closest it can get to my comfort food. While working up in MA, I had to change train/bus on my way to MD, and so religiously I made sure to get a pack of the rice and beans from nearest chipotle.
So here’s what was for lunch, a zesty, lemony cilantro rice with beans. The recipe is just for the rice and one can combine this with different beans curry. For a moment you’ll not realize that its a Mexican recipe, its almost like an Indian meal !

Ingredients:
1 full cup rice
1 1/2 tbsp oil
1/2 cup onions, chopped
1 small green chili, chopped
1/2 lemon juice & zest
1/2 cup cilantro
salt to taste

Preparation Method:
1. Soak the rice in a enough water for 5 – 7 minutes. Then drain the water.
2. Heat oil in a deep vessel, add the green chili, onions and sauté till translucent.
3. Add the rice and lemon zest and stir for few minutes. Add lemon juice and 2 1/2 cups of water.
4. Add salt and cilantro and let it cook.
5. When done, garnish with some more cilantro and lemon juice and give a stir. Serve with beans

Preparation Time: 20 mins
Serves: 2 - - 4

Bhuthi Bhaat (Curd/Yogurt Rice)

Recipe: Raw veggies combined with yogurt and rice !

 

With temperatures hovering in 60’s F, waiting with a bated breath for Spring to be here bringing new life with all the blooms and blossoms! I am so excited to make all the plans of which all places I could visit during Spring and the Summers, but equally exciting before that is my mid-term exams this week and yet I am writing a post, addiction I guess ??

What comes to mind when you think of Indian food?, Gourmet cooking right ! Spices and tempering !! Well there are lot more recipes and dishes that don’t see the day in the Indian restaurants here. Today’s recipe is a simple curd(yogurt) rice combined with all things raw. This recipe is called Bhuthi Bhaat, bhuthi in konkani means food packet and just as the name goes, it the most common food in and around North Karnataka that is a travel food. Every time we went on picnics or travelled, this was always packed. Very simple and very refreshing with raw spring onions, fresh peas, garbanzo beans, ginger and garlic..

Ingredients:
2 cups precooked/leftover rice
1 cup yogurt
2 cups spring onions, chopped (use 1/2 cup if using regular onions)
1 big garlic clove, minced
1/2 tsp fresh ginger, minced
1 green chili, minced
1/4 cup fresh ( peas + garbanzo beans), chana, vatana
salt to taste

Preparation Method:
1. Use a pre cooked rice or a left over rice from previous day. If using a freshly cooked rice, then cool it before preparing this rice.
2. Combine all the ingredients mentioned above and mix
3. Serve with chutney/pickle on the side.

Preparation Time: 10 mins
Serves: 2

Note: If carrying it during travelling, instead on 1 cup yogurt, add 1/2 cup yogurt and 1/2 cup milk.
Unlike the traditional curd rice in other cuisines, this recipe does not call for tempering, but could do so for a variation.
The spring onions can be replaced with less quantity of regular onions

Ankurit Methi Pulav(Bhaat) / Fenugreek Sprouts Rice !

Recipe: Rice and fenugreek sprouts rice !!


     This is more of a Bhaat recipe rather than a pulav/pilaf. As I haven’t used lot of spices into it but rather a quick and simple one pot dish with rice and methi sprouts. Have been busy with some assignments for last couple of days, so you guys haven’t seen me blog hopping. Hopefully will be back to see whats cooking up at everyone’s kitchen. This goes to  CWS-Fenugreek Seeds started by Priya and hosted here at DenufoodSo here’s a quickie if you have some sprouts -

Ingredients:
1 cup rice
1 cup methi/fenugreek sprouts
2 tbsp oil
1 tsp chili powder
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp goda/garam masala
1/8 tsp turmeric
1 large potato, peeled, cubed
1 tbsp of whole garam masala (optional)
salt to taste


Preparation Method:
1. Soak the rice in water for 10 mins, then drain.
2. Heat oil in a heavy bottom vessel, add chopped onions and sauté till translucent. Add sprouts and sauté for few minutes. Add cubed potatoes and saute for few minutes.
3. Then add coriander, cumin, chili and masala powder and stir. Add the rice and sauté for few minutes(this helps to coat the rice with oil)
4. Add water(1 3/4 – 2 cups), salt, turmeric and let it cook with the lid closed.
5. Once done, serve with raita and lemon on the side.

Preparation Time: 25 mins
Serves: 2 – 4

Note: Reduce the amount of sprouts if you do not like a little bittery taste
Add more spices for a flavorful pulav or biryani.

Lamb/Mutton Biryani – Hyderabadi Kacchi Biryani

Recipe: Marinated mutton cooked with spices and rice !

There is no need to write about Hyderabadi Biryani, as it is one of the famous non-vegetarian dish as most of the people will know about it. The preparation is very similar to the Chicken Biryani that was posted earlier. The only thing one needs to take care of is to make sure the meat is cooked properly, so use a meat tenderizer(prefarably papaya). This goes to EFM-Mutton Series hosted by Siri of Me and My Kitchen.

 
Step A: Marinating the Mutton: Method: Combine all the below mentioned ingredients and set aside for 1 – 2 hours at least.
Ingredients:
3 cups mutton/lamb (1 kg, ~ 2lb)
2 cups yogurt
1 1/2 cup fried onions *(see note below)
1/4 cup green chilies, cut (these were not that spicy,so use according to preference)
3/4 cup mint leaves, chopped
3/4 cup cilantro/coriander, chopped
1 tsp pepper corns
1 tsp cumin seeds
1 tsp caraway seeds (shahi jeera)
3 black cardamoms
10 green cardamoms
12 cloves
5 mace (javitri)
4 bay leaves
4 in cinnamon stick, broken
1 1/2 tsp chili powder
3 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric
1 tbsp lemon juice
1 1/2 tbsp ginger paste
1  1/2 tbsp garlic paste
3 tbsp oil
salt to taste

Step B: Preparing the rice: While the mutton is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy. Ingredients:
3 cups basmati rice
3 tsp oil
some whole garam masala (3 cardamoms, 1/2 tsp cumin seeds, 2 cloves)
salt to taste Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.

Step C: Preparing the final Dum Biryani: Ingredients:
Marinated mutton from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
1 tsp garam masala powder
pinch of saffron mixed in a tbsp of water or milk
2 –3 tbsp ghee/clarified butter Method:
1. In a heavy bottom pan, add the marinated mutton
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for at least 40 – 50 minutes and biryani is ready!!(make sure the meat is cooked)


Note: Since i did not have a heavy bottom pan, I kept the vessel on tava/griddle during the dum**step 5.
Preparation Time: 1hr 30 minutes
Serves: 4 - 6
Note:
For tenderizing the meat, use a meat tenderizer or papaya
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel

Shepu Bhaath / Shevid Polo – Dill Rice Pilaf

Recipe: Rice and fresh dill cooked together with light spice !

     

Dill, dill and dill(Shatapushpa in Sanskrit), all my previously posted recipes have dill in some form, not to mention how much I love this vegetable/herb. But not anymore, will there be any posts after this one, as I am done with all the fresh dill that was brought last week. Rice preparation with dill called as Sabsige Soppu Bhath/ Shepu Bhaath is very famous in parts of Karnataka state in India and its nice and enchanting to find similar recipe thousand’s of miles away in Iran called Shevid Polo(no claims for authenticity !)

     This recipe had been very much part of my quick dishes during college days and came as a rescue during tight schedules. The other green was spinach, which we included to make palak bhath. Its a one pot meal, simple, quick and not too much to worry about the amount spices to be used. With more spice and ingredients one can vary this dish to make a pilaf/pulao or a biryani too !!! This goes to the event by Joanne, Regional Recipes –Middle East and also to Silpa’s APS-Rice.

Ingredients:
1 1/2 cups rice
3 cups fresh dill, chopped
1 1/2 tbsp oil
3 big garlic cloves, minced
1/2 cup onions, chopped
1 tsp garam/goda masala
1/2 tsp chili powder OR according to taste
1 tomato, chopped
pinch of turmerc
salt to taste


Preparation Method:
1. Soak the rice for 15 – 20 minutes in warm water. Then drain and keep aside.
2. Heat oil in a vessel, add minced garlic and sauté till you get the aroma. Add onions and fry till translucent.
3. Add garam masala, chili powder and mix. Immediately add rice and chopped dill and sauté for few minutes.
4. Add tomatos, salt, water(3 – 3 1/2 cups) and bring to boil. Let it simmer, then close the lid and let it cook on low-med heat.
5. Once done, serve with a raita/salad on the side.


Preparation Time: 25 mins
Serves: 2 - 4
Note:
The consistency of the Bhaath recipe is a slightly overcooked rice and not very dry like a pilaf. So use a little extra water compared to while cooking pilaf.
I’ve also used very less amount of chili powder, but go ahead and add more if preferred.

Sabsige Soppu / Shepu Bhaji / Dill Curry

Recipe: Fresh dill cooked with lentil and rice seasoned with garlic and chili !

 

     Dill is known as Shepu in Marathi and Suva bhaji/Sabsige soppu in Kannada. Although in most parts of the world, dill is considered a herb to be used for garnish or in pickles, sauces and dressings. But back  in India it is used as a regular vegetable/greens to make curries and bhaji. Although dill is considered to be native of the Mediterranean region, I’ve seen it abundantly grown in the regions I am aware of, that is Karnataka and Maharashtra states in India. It is very much part of the local cuisine and the preparations are known Shepu Bhaji(dill curry) is prepared in the Maharashtrian region, whereas in Karnataka, a pilaf preparation is known as Sabsige Soppu Bhaath(dill rice).

     Dill is very aromatic and gives a tangy flavor to the pickles or salad dressings. It has lot of health benefits and is considered to protect against free radicals and carcinogens, an anti-bacterial spice and the most helpful and flavorful way of preventing bone loss. So next time you come across (preferably at an Indian Store reason being, it is sold as a vegetable and not a herb !) a bunch of these aromatic greens,  pick it up to make this flavorful curry. I guess this preparation  is a special North Karnataka/ Belgaum style of preparation because I haven’t seen any curry which includes a little rice/cracked rice other then in Belgaum and goes to My Legume Love affair MLLA - 19 by Simple Indian Food started by Susan. So for all who avoid or never tasted a dill subzi, try this version ! Its so funny, the first time E had this subzi, he name it as Dill Biryani and the only biryani to be eaten with chapati/bread !!!

Ingredients:
4 cups fresh dill, washed , chopped
1/4 cup rice/cracked rice, soaked
1/8 cup moong dal, soaked
1 1/2 tbsp oil
2 green chilies, chopped
3 – 4 big garlic cloves, minced
1/2 cup onions, finely chopped
pinch of turmeric
salt to taste


Preparation Method:
Pre-prep: Soak the rice and moong dal in warm water for 15- 30 minutes. Drain and keep aside.
1. Heat oil in a pan, add minced garlic and  sauté till you get the aroma of fried garlic.
2. Add green chilies, onions and sauté till translucent.
3. Add the soaked mung dal and rice, and roast for few minutes. Add 1/2 cup water and let it cook for couple of minutes.
4. Add the washed /chopped fresh dill leaves, salt & turmeric. Cover the lid and cook on low to medium heat for few minutes.
5. Once done, give a stir. Serve with bread/chapati/bhakri/akki roti.
 

Preparation Time: 15 – 20 mins
Serves: 2 - 4

Note:  Increase the amount of rice to 1 – 2 cups and the recipe will be turned into a flavorful and aromatic dill pilaf/pulav !!!

Tags:Dill, subzi, subji, sowa, shepu bhaji, sabsige soppu, sapsige soppu, shepu, suva, suvani bhaji,

Khichdi – Lentil Rice – Sattvic Comfort Food

Recipe: Rice and lentils cooked in mild spices !

 

     An another sattvic recipe from my Sattvic Tuesday. Most of the times, our Tuesday dinners are very very  simple and you’ll see I haven’t posted lot of sattvic recipes in recent weeks. But now I am thinking, however simple the recipe is, I should probably post them on the blog. So this  khichdi a popular dish in India made with rice, lentil is a comfort food for lot of people and also a traditional one on some occasions.  The name khichri means mish-mash, is cooked until rice and lentil are combined into one and has a mushy texture to the dish. It is also commonly served as baby food (without spices) and when someone is sick !

      For me this is most often part of the sattvic diet, also the best part of it being a one pot dish ! I’ve used whole spices for tempering, spices which are milder and one can use black pepper or other rajasic spices in very  less amounts to counter the effects of other food types(tamasic) and does not include garlic/onions.Once served, add a dollop of ghee and its will taste amazing !!!!

Ingredients:
1 cup rice
1 cup red lentils (masoor)
1 cup veggies (optional
2 tbsp oil/ghee
1/4 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp black peppers
5 green cardamoms
4 cloves
2 in cinnamon
5 –6 curry leaves
1/8 tsp turmeric
salt to taste
ghee to garnish

Preparation Method:
1. Heat oil/ghee in a deep vessel. Add the mustard seeds, as they splutter, add cumin seeds, curry leaves and all the other spices.
2. Add the washed rice and lentil and stir for couple of minutes. Add veggies if preferred.
3. Add 4 – 5 cups of water and bring to boil. Add salt, turmeric and let it simmer until the rice, lentils are cooked.
4. Once done it should be mushy, so add water if needed.
5. Add a dollop of ghee while serving. (also added some crushed roasted groundnuts)



Preparation Time: 30 – 40 mins
Serves: 2 - 4

Pineapple Fried Rice – A Vegan Version

Recipe: Fried rice with vegetables and pineapples!

     The first time I had this Thai pineapple fried rice was in one of the Thai restaurants in Philadelphia and it was an instant favorite not just me, but among all my friends too! I’ve made this numerous times, but it never tastes like the one we had at the restaurant, obviously because I skip some of the very much needed ingredients to make this fried rice. I’ve mentioned below that I skip the soya sauce, fish sauce and the eggs that are a must in making/preparing this rice and use some of the chili powder and garam masala to make up for the skipped ingredients. If you don’t mind using soya/fish sauce in your regular cooking, do add and let me know of the outcome !!! But here’s a vegan version of the pineapple fried rice !

Ingredients:
4 cups rice, previously cooked
2 cups pineapple, cubed
2 cups veggies, chopped (used beans, carrots, peas, bell pepper)
2 tbsp nuts (cashews, raisins)
1/4 tsp chili powder(optional)
1 tsp garam masala (optional)
salt to taste
Tempering:
3  tbsp oil
3 tbsp garlic, minced
2 tbsp ginger, minced
1/2 cup onions
2 tbsp green chilies, chopped
Ingredients you might consider adding:(I’ve skipped these)
soya sauce/fish sauce
eggs


Preparation Method:
Pre-prep- If there is no previously cooked or left over rice, then cook the rice, separate the cooked grains and let it cool completely before you proceed to make the fried rice.
1. Heat oil in a skillet and add onions and sauté till translucent. Add the chilies, ginger, garlic and sauté.
2. Add  nuts/dry fruits and fry. Then add the chopped vegetables and roast for few minutes.
3. Sprinkle the chili powder, garam masala, salt and mix. Add cubed pineapple and stir briefly.
4. Add the cooked rice, with continuous stirring and tossing, let the rice get coated with the seasonings.
5. Garnish with sesame oil, spring onions, toasted peanuts if preferred !


Preparation Time: 20 mins
Serves: 2 - 4

Note: The ingredients mentioned (ones I skipped) can be added in step 3 before adding pineapples.

Alambi Bhath / Mushroom Rice with Malvani Green Masala

Mushrooms and rice cooked in masala with coconut, cilantro and spices !

 

    

    Alambi means mushroom and this is a typical Malvani Green Masala (Hirwa Masala). This masala can be used to prepare other types of rice like Masala Bhath, Kolambi bhath (prawns rice) and also for chicken curry. Back home, we use to only get the mushrooms during the July - August months, when they are naturally grown and available in the markets. So whenever we got the mushrooms, we sure made different kinds of recipes and this is one of them !

    The typical green malvani masala is used in the recipe. Always make sure to roast the green chilies is very little oil as this helps in reducing the spiciness and the raw taste of the chilies.

Ingredients:
1 1/2 cup rice
3 cup mushrooms, sliced
1 small onion, sliced
1 1/2 tbsp oil
salt to taste
2 tsp garam masala OR roast and grind the following
  (1/2 tsp cumins seeds, 1 tsp coriander seeds,1/4 tsp pepper corns,  1/8 tsp caraway seeds, 1/2 bay leaf, 4  cloves, 2 green cardamoms, 1/2” cinnamon)
Grind
  1/4 cup fresh/frozen coconut, slightly roasted (add more if preferred)
  1/2 cup cilantro
  2 – 4  green chilies, slightly roasted
  1 tsp ginger, chopped
  3 tsp garlic, chopped

Preparation Method:
1. Wash and soak the rice for 10 – 15 minutes, drain and keep aside.
2. Grind all ingredients mentioned into a fine paste. Also grind the species to a fine powder if required. (I used freshly ground spices)
3. Heat oil in a deep vessel, add onions and sauté till translucent. Add garam masala.
4. Add mushrooms and sauté, then add rice and saute. Add the masala paste and roast for few minutes.
5. Add enough water(2 1/2 – 3 cups), salt and bring it boil on high heat. Let it simmer. Then keep on low flame and let the rice cook.
6. Once done, remove from heat, serve with lemon, raita on side.

 
Preparation Time: 30 – 40 mins
Serves: 2 – 4

Note: The garam masala spices and the ingredients can also be ground together although the blender here will not be of good help!
Variation: The green masala can be used to other dishes as well!

Mixed Vegetable Pulao(Pilaf/Pulav)

Rice blended with mixed vegetables and spices !

Over the weekend, this is something that was prepared in a jiffy as I was not very keen on having to go out to eat. For me pulav is an easy and simple way of cooking up a lunch or dinner and have a good nutrition value attached to it. One of  my acquaintances  saw a picture on one of my recipe posts and said that I have been preparing special dishes such as pulav. Hmm, but for me pulav is not a special occasion dish, but rather a quick one pot meal and great way of having daily servings of fruits and vegetables. “Did I say five”, yes!, research and dietary guidelines recommend  that we should  have an intake of atleast five servings of fruits and vegetables on daily basis.

Apart from soups, this is one dish that I prefer with lot of mixed veggies. So here is the recipe for the mixed vegetable pulao/pilaf. Other then the veggies mentioned here, one can go ahead and use any other that will be available! Serve the pilaf with raita or dal or any spicy curry.

Ingredients:
1 cup basmati rice
3 cups mixed veggies (cauliflower(florets), potato(cubed), peas(frozen), carrots (grated), green beans (chopped))
2 tbsp oil or ghee
1/2 onion, sliced
1/2 tsp cumin seeds
1/2 tsp coriander powder
5 – 6 green cardamom, slightly cracked
5 – 6 cloves (long, lavang)
7 – 8 peppercorns
2 in cinnamon, broken
1 bay leaf
1 jalapeno pepper,sliced (or2 –3 green chilies)
2 tsp ginger garlic paste
1 3/4 - 2  cups water, (hot/boiling) 
salt to taste
Dry fruits for garnish (Optional)

Preparation Method:
1. Wash and soak the rice for 15 – 20 minutes. Drain the water and keep aside or drain when at step 7.
2. Heat oil or ghee in a deep and heavy bottom vessel.
3. Add the whole spices (cardamom, cloves, pepper, cumin seeds, bay leaf) and saute.
4. Add the onions and fry till they are slightly brown.
5.Then add the sliced jalapeno pepper, ginger garlic paste and saute. Also add the coriander powder
6. Add the vegetables and sauté or roast for couple of minutes.
7. Then add the rice and sauté or fry for 5 more minutes.
8. Add water, salt and bring it to boil on high heat. Let it remain on high heat for few more minutes till you see lot of vapors.
9. Cover the lid, reduce the heat to low and let it cook.
10. Remove from heat and serve it with raita/dal/curry on the side 



Preparation Time: 20-25 mins
Serves: 2 - 3

Hyderabadi Chicken Biryani

Chicken cooked with herbs, spices and flavored basmati rice !

                                      Hyderabadi Chicken Biryani

  Biryani or pulav is what comes to my mind when I just want to make one pot dishes, combine all the ingredients together and let it cook. But over the weekend on saturday we were back home early as it is getting dark by 5 in the evening. So decided to make some elaborate cooking with biryani. While working in Boston, I got the recipe of hyderabadi biryani from one of my friends Y who's basically from Hyderabad in India. She had made such a delicious biryani and probably it was the first time I had a kacchi biryani at home. So she's my link to some of the exotic hyderabadi dishes from Andhra Pradesh that are cooked in nawabi style. 

   I have made some changes but the biryani was awesome!! Do try it out !! I am writing the ingredients and preparation for different steps, so that its easier to follow. Serve it with raita or a spicy curry on the side.  The three steps in biryani is A. marinating the chicken, B. half cooked rice, C. The final Biryani, mathematically is like A+B = C !!!!!. The exotic aroma of this dish is due to the use of mint leaves and mace and this is going to be entry to Weekend Herb Blogging by Astrid.

Step A: Marinating the Chicken: Method: Combine all the below mentioned ingredients and set aside for 30 minutes to 1 hour atleast.
Ingredients:
2 full cups chicken (1.5 lb, ~ 750gms), cut into pieces
2 cups yogurt
3/4 cup fried onions *(see note below)
1/3 cup green chillies, cut (these were not that spicy,so use according do ur pref)
1/2 cup mint leaves, chopped
1/2 cup cilantro/coriander, chopped
1/2 tsp pepper corns
1/2 tsp cumin seeds
1/2 tsp caraway seeds (shahi jeera)
2 black cardamoms
6 green cardamoms
8 cloves
3 mace (javitri)
2 bayleaves
2 in cinnamon stick, broken
1 tsp chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/8 tsp turmeric
2 tsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
2 tbsp oil
salt to taste

Step B: Preparing the rice: While the chicken is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy.
Ingredients:
2 cups rice
2 tsp oil
some whole garam masala (2 cardamoms, 1/4 tsp cumin seeds, 1 clove)
salt to taste
Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.


Step C: Preparing the final Dum Biryani:
Ingredients:
Marinated chicken from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
pinch of saffron mixed in a tbsp of water or milk
2 tbsp ghee/clarified butter


Method:
1. In a heavy bottom pan, add the marinated chicken
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for atleast 25 - 30 minutes and biryani is ready!!
Note: Since i did not have a heavy botton pan, I kept the vessel on tava/griddle during the dum**step 5.

(you will not see cilatro, saffron in the picture, was in a hurry to take the picture first :-))

                                            Hyderabadi Chicken Biryani

Preparation Time: 1hr 30 minutes
Serves: 4 - 6
Note:
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel

Chana Dal Pulav/Lentil Fried Rice (yellow split peas pilaf)

Basmati rice stir fried with seasoned yellow split peas

lentil fried rice

I have no idea what to call this dish so have my own descriptive title mentioned for this dish. I had a left over rice, chana dal that was in the fridge which was actually soaked to make koshimbir(salad)..but finally its destiny was to become what this dish is. You can call it pulav, pilaf, chitranna, phodni bhat, lemon rice,whatever,but finally it turned out delicious and could get its little space on the blog. It is also ideal if someone doesn't want to include lot of rice because of its high glycemic index and rather stick with lentils for proteins. So here are the details for the delicious, lemony stir fry rice which can be served with onion tomato raita on the side.

Ingredients:
1 cup chana dal (yellow split peas)
2 cups rice, cooked
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
4 - 6 curry leaves
4 red chillies
pinch of asafoetida
pinch of turmeric
3 tbsp of lemon juice
salt to taste


Preparation Method:

1. Soak the chana dal(split peas) for 4 -6 hours or overnight, and then drain the excess water.

2. In a pan heat oil, add mustard seeds. As they splutter, add cumin seeds, curry leaves, red chillies, asafoetida and saute for few minutes.

3. Add the soaked  chana dal (split peas, lentils) to the pan and saute it for 5 - 6 minutes or till the lentils are cooked with continuous turning. Also add salt and turmeric.

4. Once the lentils are soft, add the cooked rice, lemon juice and saute for few minutes.

5. Serve with raita.

Preparation Time: 15 mins
Serves: 2 - 3