1,000 Indian Recipes (293 page)

³
⁄
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cup cracked wheat, sorted

2 tablespoons each: split pigeon peas (toor dal), yellow split chickpeas (channa dal), white urad beans (dhulli urad dal), yellow mung beans (dhulli mung dal) and red lentils (red masoor dal), sorted and washed in 3 to 4 changes of water

3 to 4 cups water

2 tablespoons
Basic Ginger-Garlic Paste
(or store-bought)

1 teaspoon salt, or to taste

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cup vegetable oil or melted ghee

3 small onions, cut in half lengthwise and thinly sliced

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teaspoon cayenne pepper, or to taste

¹
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teaspoon ground turmeric

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teaspoon garam masala

1.
Mix together the cracked wheat and dals and soak them in 3 cups of the water overnight. Meanwhile, prepare the ginger-garlic paste.

2.
Transfer the softened grains and water to a pressure cooker, add the salt and more water if all of it has been absorbed. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the khichadi is soft and creamy; if not, add more water if needed, cover, bring up to pressure, and cook under pressure another minute. Or cover and boil until soft, about
¹
⁄
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hour. Stir well and transfer to a serving dish.

3.
Heat the oil (or ghee) in a large nonstick wok or saucepan over medium heat and cook the onions until dark brown, about 15 minutes. Set aside some of them for garnish.

4.
Add ginger-garlic paste, cayenne pepper, turmeric, and garam masala and stir another minute. Add to dish and swirl lightly to mix, with parts of it visible as a garnish. Top with the reserved fried onions and serve.

Other Grain Pilafs

Brown Basmati Rice with Asafoetida
 

Hing vaali Brown Basmati

Makes 4 to 6 servings

All rice is first brown, and then it is polished to the white grain we are so familiar with. So even though this type of rice is not what Indians eat routinely, it does exist—as I've happily discovered in America.

Be aware that, like any other brown rice, because it is the whole grain, brown
basmati
takes a long time to become tender and is thus a great one to cook in a pressure cooker. This rice remains somewhat sticky after cooking.

1
¹
⁄
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cups brown basmati rice, sorted and washed in 3 to 4 changes of water

1 tablespoon
Basic Ginger-Garlic Paste
(or store-bought)

3 cups water

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 large onion, finely chopped

1 large tomato, finely chopped

2 tablespoons finely chopped fresh curry leaves

1 teaspoon dried fenugreek leaves

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⁄
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teaspoon ground asafoetida

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teaspoon salt, or to taste

2 tablespoons finely chopped fresh cilantro

1.
In a medium bowl, soak the rice in the water, 2 to 3 hours. Meanwhile, prepare the ginger-garlic paste.

2.
Heat the oil in a medium saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the onions and cook, stirring, until golden, about 5 minutes. Add the tomato, ginger-garlic paste, curry leaves, fenugreek leaves, asafoetida, and salt and stir a few minutes. Transfer to a pressure cooker.

3.
Add the rice with the water it was soaking in. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 3 minutes. Then remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the rice is very soft; if not, cover, bring up to pressure, and cook under pressure another minute. Or cover and boil until soft, about
¹
⁄
₂
hour. Transfer to a serving dish, garnish with chopped cilantro, and serve.

Pressed Rice Flakes with Peas and Potatoes

Muttar-Aalu Poha

Makes 6 to 8 servings

Poha
, or thin, oblong, snowflake-like rice bits with ragged edges, are made when partially cooked grains of rice are pressed with industrial-strength rollers. They are sold in thick and thin varieties and are used to make special savories, snacks, desserts, and breakfast dishes. This recipe is more a snack than a meal entrée. It is popular all along the west coast and the central parts of India. Serve at any temperature.

2 small russet (or any) potatoes

3 cups thick pressed rice flakes, sorted

3 tablespoons peanut oil

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cup shelled raw peanuts, with red skin

2 teaspoons black mustard seeds

1 medium onion, cut in half lengthwise and thinly sliced

¹
⁄
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teaspoon ground asafoetida

1 to 3 fresh green chile peppers, such as serrano, minced with seeds

1 cup frozen peas, thawed

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teaspoon ground turmeric

1 tablespoon ground coriander

1 teaspoon salt, or to taste

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cup finely chopped fresh cilantro, including soft stems

2 to 3 tablespoons fresh lime or lemon juice

Lime or lemon slices

1.
Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut into 6 wedges each. Place the rice flakes in a large fine-mesh strainer and wash well under running water. With the rice flakes still in the strainer, soak in a bowl of water about 1 minute, then drain and set aside.

2.
Heat the oil in a large nonstick skillet over medium-high heat and cook the peanuts, stirring, until lightly golden. Use a slotted spatula to remove the peanuts to a bowl, leaving all the oil behind.

3.
Add the mustard seeds to the oil; they should splutter upon contact with the hot oil, so reduce the heat and cover the pan until the spluttering subsides. Quickly add the onion and cook, stirring, until golden, 3 to 4 minutes. Add the asafoetida and green chile peppers, then mix in the peas and potatoes and cook, stirring, until the potatoes are golden, about 4 minutes.

4.
Add the turmeric, coriander, and salt, then add the rice flakes and stir gently to mix. Cover and cook over medium-low heat until fluffy and yellow, 4 to 5 minutes. Mix in the cilantro and lime (or lemon) juice. Transfer to a platter, garnish with lime (or lemon) slices, and serve.

Pressed Rice Flakes with Tamarind